Tortellini with peas, tomato & salami

Recipe: Tortellini with peas, tomato & salami


  • 1 x 250g pkt dried tortellini ai formaggi (Barilla brand)
  • 110g (2/3 cup) frozen baby peas, thawed
  • 100g 97 per cent fat-free semi-dried tomatoes
  • 75g 40 per cent reduced-fat shaved Hungarian salami (Hans brand) cut into 1cm-thick slices
  • 1 tbs olive oil
  • 1/4 tsp dried crushed hot chillies
  • 1/3 cup loosely packed fresh basil leaves, torn


  1. Cook the tortellini in a large saucepan of boiling water following packet directions or until al dente. Add the peas 2 minutes before the end of cooking.
  2. Drain well. Return tortellini and peas to saucepan along with the semi-dried tomatoes, salami, oil and chilli, and place over low heat.
  3. Cook, stirring, for 1 minute or until hot. Remove from heat. Add the basil and stir to combine.
  4. Divide among bowls and serve immediately.

Number of servings (yield): 4

Meal type: brunch

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)