English Garden Pea & Shallot Tortelloni with Garlic Oil & Lemon Pangrattato (ve.)

Tortelloni – literally “big tortellini” – originate from Modena, a city in the Emilia-Romagna region of Italy. The exact origin of the shape is widely disputed, but popular legend has it that the innkeeper of a tavern in Bologna created it to resemble Venus’ belly button, having caught a glimpse of its splendour after spying on her and Jupitus through the keyhole of their bedroom.

A dish sure to put a spring in your step, this week’s limited edition Spring Pea & Shallot Tortelloni are made using fresh English garden peas and combined with shallots, a vegetable small in size but packed full of flavour. Gently softened and caramelised, the shallots release a glazed sweetness, making these little pasta parcels utterly delicious. Enhanced with a drizzle of garlic oil and topped with a fresh and zesty pangrattato con limone (lemon-infused breadcrumbs), this dish feels like a wonderful omen for summer days spent in England's green pastures.

INGREDIENTS (allergens in bold and underlined): Fresh pasta (Wheat flour, Egg, Durum Wheat Flour, Water), Peas, Shallots, Breadcrumbs (Wheat Flour, Salt, Yeast), Butter, Water, Salt
GARNISH INGREDIENTS:

Garlic Oil: Extra Virgin Olive Oil, Dehdrated Garlic, Natural Garlic Flavouring

Lemon Pangrattato: Breadcrumbs (Wheat), Olive Oil, Lemon Zest, Salt, Black Pepper

Download the recipe card here

 Please note the above nutritional guidance is based on our estimates only.