Mushroom Tortellini With Pumpkin Purée And Crispy Speck
INGREDIENTS
- 1 packet of Mushrooms Tortellini
- 100 g pumpkin
- 50 g sliced speck (cured, smoked ham)
- Extra-virgin olive oil to taste
- Salt and pepper to taste
DIRECTIONS
Bring a pot of water to the boil, add the roughly chopped pumpkin. Drain when the pumpkin is soft, blend with a drizzle of olive oil and a few spoons of the pasta cooking water.
Crisp up the speck on both sides in a hot frying pan.
When good and golden, place on kitchen paper to absorb any excess oil. Chop the speck.
Cook the tortellini in a separate pot, following the instructions on the packet. Serve the tortellini on a bed of pumpkin purée and sprinkle over the crispy speck.
Crisp up the speck on both sides in a hot frying pan.
When good and golden, place on kitchen paper to absorb any excess oil. Chop the speck.
Cook the tortellini in a separate pot, following the instructions on the packet. Serve the tortellini on a bed of pumpkin purée and sprinkle over the crispy speck.
INGREDIENTS
servings.label
-
+
- 1 packet of Mushrooms Tortellini
- 100 g pumpkin
- 50 g sliced speck (cured, smoked ham)
- - Extra-virgin olive oil to taste
- - Salt and pepper to taste
DIRECTIONS
Bring a pot of water to the boil, add the roughly chopped pumpkin. Drain when the pumpkin is soft, blend with a drizzle of olive oil and a few spoons of the pasta cooking water.
Crisp up the speck on both sides in a hot frying pan.
When good and golden, place on kitchen paper to absorb any excess oil. Chop the speck.
Cook the tortellini in a separate pot, following the instructions on the packet. Serve the tortellini on a bed of pumpkin purée and sprinkle over the crispy speck.
Crisp up the speck on both sides in a hot frying pan.
When good and golden, place on kitchen paper to absorb any excess oil. Chop the speck.
Cook the tortellini in a separate pot, following the instructions on the packet. Serve the tortellini on a bed of pumpkin purée and sprinkle over the crispy speck.
YOU CAN ALSO TRY
