The secret of this dish lies in the light cooking of a mixture of fine spring vegetables, which gives them a crisp texture and fresh flavour, and contrasts agreeably with the stuffed pasta.
ingredients
serves: 4
8 ounce baby carrots
6 ounce baby corn cobs
8 ounce young fine green beans
Salt and black pepper
1/2 pound baby or small zucchinis
A small handful of fresh parsley or chervil
14 ounce fresh ricotta and spinach tortellini
1 tablespoon olive oil
1/2 lemon
1 tablespoon wholegrain mustard
method
1. Put a large saucepan of water and a kettle on to boil. Preheat the oven to a low setting.
2. Rinse and trim the carrots, corn and beans, and cut them into short lengths if they are large. Plunge the vegetables into the pan of boiling water, add salt, bring back to the boil, then simmer for 4-5 minutes, keeping them slightly crisp.
3. Meanwhile, rinse and trim the zucchinis. Cut baby zucchinis in half lengthways, small ones into slices, and set aside. Rinse, dry and chop the parsley or chervil.
4. Lift the cooked vegetables from the boiling water with a slotted spoon, put them into a bowl and keep them warm in the oven. Bring the water back to the boil, topping up with more from the kettle if necessary Add the pasta and boil gently for 5 - 6 minutes.
5. Meanwhile, heat the olive oil in a large saucepan, add the zucchinis and fry them, stirring continuously, for 2 - 3 minutes.
6. Squeeze the lemon juice into the zucchinis, then add the drained vegetables, mustard, and salt and pepper to taste. Toss gently together.
7. Drain the pasta and mix it into the vegetables. Turn onto a warmed serving dish, add a sprinkling of parsley or chervil, and serve hot.
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more information
Substitute slender asparagus for the beans, and for a creamy finish, stir in some soured cream or natural Greek yoghurt just before serving.
