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

Allergens in Bold and Underlined:

Pea & Shallot Tortelloni (200g) : Pasta: Durum Wheat Flour, Water.  Filling (50%): Peas (66%), Shallots (11%), Breadcrumbs (Wheat Flour, Salt, Yeast), Olive Oil, Salt, Water

Garlic Oil (25g): Garlic, Olive Oil

Lemon Pangrattato (5g): Breadcrumbs (Wheat), Olive Oil, Lemon Zest, Salt, Black Pepper

Find recipe card here

Nutrition (Dish)

Per 100g

Energy

1132kJ

Calories

270kCal

Fat

13.0g

Of which saturates

2.6g

Carbohydrates

30.6g

Of which sugars

1.5g

Protein

6.7g

Salt

0.4g

Story

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:

Pea & Shallot Tortelloni (200g) : Pasta: Durum Wheat Flour, Water.  Filling (50%): Peas (66%), Shallots (11%), Breadcrumbs (Wheat Flour, Salt, Yeast), Olive Oil, Salt, Water

Garlic Oil (25g): Garlic, Olive Oil

Lemon Pangrattato (5g): Breadcrumbs (Wheat), Olive Oil, Lemon Zest, Salt, Black Pepper

Recipe Card

Find recipe card here

Nutrition (per portion)

Nutrition (Dish)

Per 100g

Energy

1132kJ

Calories

270kCal

Fat

13.0g

Of which saturates

2.6g

Carbohydrates

30.6g

Of which sugars

1.5g

Protein

6.7g

Salt

0.4g