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Spring Tortellini with Lemon Olive Oil
This tortellini dish is bright, fresh, and effortlessly simple. Featuring seasonal ingredients with a subtle hint of the sea, it’s all brought together with the zesty notes of our Lemon Olive Oil, perfect for enjoying throughout the spring.
Ingredients
2 tbsp butter
Zest of 1 lemon
Tinned salmon
1 bunch roasted asparagus
1 cup peas
Leafy greens (such as arugula or kale)
Green onions, sliced
Flaky sea salt
Sabatino Lemon Olive Oil
Freshly shaved Parmesan cheese
Method
- Cook the cheese tortellini in a pot of boiling water according to the package instructions.
- When the tortellini is done, drain, and reserve about 1 cup of the pasta water.
- In a saucepan, combine ½ cup of the reserved pasta water with 2 tbsp butter and bring to a gentle simmer.
- Add the tortellini to the pan, then shave in the Parmesan cheese. Toss everything together until the butter mixture is velvety and evenly coats the pasta.
- Stir in the roasted asparagus, peas, leafy greens, and green onions, tossing gently to combine.
- Fold in the tinned salmon and finish with flaky sea salt, zest from the lemon and a drizzle of Sabatino Lemon Olive Oil before serving.
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