easiest way to prepare ultimate Tortellini with broad beans, asparagus & ricotta

How’s it going? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tortellini with broad beans, asparagus & ricotta. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tortellini with broad beans, asparagus & ricotta is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tortellini with broad beans, asparagus & ricotta is something that I’ve loved my entire life.

Table of Contents


  • 345g (2 1/4 cups) frozen broad beans
  • 240g (1 cup) fresh low-fat ricotta
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh basil
  • 1 teaspoon finely grated lemon rind
  • 2 tablespoons finely grated parmesan
  • 630g pkt Leggo’s Fresh Tortellini Ricotta, Roasted Capsicum & Parmesan
  • 2 bunches asparagus, woody ends trimmed, cut into 2cm lengths
  • 100g baby spinach leaves


  • Step 1
    Cook broad beans in a saucepan of boiling water for 3-4 minutes or until tender. Drain. Refresh under cold water. Peel skins. Discard.
  • Step 2
    Place ricotta, chive, basil, lemon rind and parmesan in a bowl and stir to combine.
  • Step 3
    Cook the tortellini in a saucepan of salted boiling water following packet directions. Add the asparagus in the last 2 minutes of cooking. Drain and return to pan. Add broad beans, ricotta mixture and spinach. Toss to combine. Divide among serving bowls.

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