PECORINO AND PEPPER TORTELLINI WITH ZUCCHINI AND ZUCCHINI FLOWER
INGREDIENTS
- 1 pack Rana Italian Tour Pecorino Romano and Black Pepper Tortellini
- 1 tbsp olive oil
- 1 clove garlic finely chopped
- 100 g zucchini, cut in small pieces
- 20 g zucchini flowers
- 30 g Pecorino Romano cheese, grated
- 1 tsp of orange and lemon zest
- Salt and pepper
- 1 rosemary twig
METHOD
1. Heat olive oil in saucepan over medium heat. Add finely chopped garlic, stirring until fragrant. Add zucchini and the zucchini flowers. Season with salt & pepper.
2. Bring pot of water to boil, add salt and cook tortellini according to pack instructions.
3. Drain and add tortellini to the saucepan and stir gently.
4. Add orange, lemon zests and rosemary. Top with freshly grated Pecorino cheese.
2. Bring pot of water to boil, add salt and cook tortellini according to pack instructions.
3. Drain and add tortellini to the saucepan and stir gently.
4. Add orange, lemon zests and rosemary. Top with freshly grated Pecorino cheese.
INGREDIENTS
SERVINGS
-
+
- 1 pack Rana Italian Tour Pecorino Romano and Black Pepper Tortellini
- 1 tbsp olive oil
- 1 clove garlic finely chopped
- 100 g zucchini, cut in small pieces
- 20 g zucchini flowers
- 30 g Pecorino Romano cheese, grated
- 1 tsp of orange and lemon zest
- - Salt and pepper
- - 1 rosemary twig
METHOD
1. Heat olive oil in saucepan over medium heat. Add finely chopped garlic, stirring until fragrant. Add zucchini and the zucchini flowers. Season with salt & pepper.
2. Bring pot of water to boil, add salt and cook tortellini according to pack instructions.
3. Drain and add tortellini to the saucepan and stir gently.
4. Add orange, lemon zests and rosemary. Top with freshly grated Pecorino cheese.
2. Bring pot of water to boil, add salt and cook tortellini according to pack instructions.
3. Drain and add tortellini to the saucepan and stir gently.
4. Add orange, lemon zests and rosemary. Top with freshly grated Pecorino cheese.
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