INGREDIENTS (2 servings)
Handful of parsley / 1 clove of garlic / 1 tbsp capers / 1 tsp dijon mustard / 3 tbsp olive oil / salt an pepper / lemon juice / 250 g spinach and ricotta tortellini / grated parmesan cheese
Bring a saucepan of water to a boil. Meanwhile, make the salsa verde. Chop the parsley, garlic and capers as finely as you can. Scrape into a bowl and, using a fork, whisk in the dijon mustard and olive oil. Season with salt and pepper and a squeeze of lemon juice. Season the boiling water with salt then drop in the tortellini. Cook according to packed instructions then drain into a colander. Shake off any excess of water then put the pasta back into the pan and stir through the salsa verde. Pile into a bowl and sprinkle over the grated cheese.