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.

Pea & Shallot Tortelloni:

Pasta: Durum Wheat Flour, Water

Filling (50%): Peas (66%), Shallots (11%), Breadcrumbs (Wheat Flour, Salt, Yeast), Olive Oil, Salt, Water

GARNISH INGREDIENTS (garnishes packaged separately)

Garlic Oil: Garlic, Olive Oil

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

Find recipe card here

Spring Pea & Shallot Tortelloni: 420kCal

Garlic Oil: 42kCal

Lemon Pangrattato: 54kCal