50 g/2 oz butter 200 g/7 oz shelled peas
50 g/2 oz cooked ham, diced 2 teaspoons curry powder
400 g/14 oz fresh tortellini 50 g/2 oz Parmesan cheese, freshly grated
200 ml/7 fl oz double cream . salt


1.Melt half the butter in a saucepan, add the peas and ham and cook over a low heat, stirring occasionally, for 10 minutes.
2.Stir in the curry powder and cook for a further 10 minutes. Cook the tortellini in a large pan of salted, boiling water until al dente.
3.Drain and toss with the remaining butter, the Parmesan and cream and then with the curry sauce. Transfer to a warm serving dish.

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