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Summer Pasta

Summer Pasta
Preparation time:
55 minutes
Cooking time:
10 minutes

This pasta is light and fresh, perfect for the summer. The Tortelli is filled with beautiful portobello, chestnut and oyster mushrooms. The pasta is dressed with classic summer fragrances of tomatoes, peas and thyme. This is an alfresco dinner like no other!.

  • Ingredients

    For the pasta:
    • 240g ‘00’ flour
    • 2 whole eggs
    • 2 egg yolks
    For the filling:
    • 500g mixed mushrooms (+ butter & thyme for frying)
    • 2 cloves garlic
    • 25g Parmesan
    For the dressing:
    • Cherry tomatoes
    • Mangetout
    • Peas
    • Butter
  • Method

    For the pasta:
    • Comine your eggs and eggs yolks with the flour to make your pasta dough, kneading for 7-8 mins.
    • Set in the fridge to rest for 45 mins.
    • Fry off your mushrooms with some garlic and thyme in butter until golden brown, then chop finely in a food processor with the Parmesan.
    • Season with salt and black pepper and chill in the fridge until your pasta is ready.
    • Roll out your pasta until it’s thin enough that you can see your hand through it. Cut into circles with a diameter of around 9cm.
    • Take your filling from the fridge and roll it into small balls the size of a Malteser. 
    • Place a ball of filling into the centre of the circle, folding the circle in half over the filling, then folding the two corners towards each other and pinch them together.
    • Set your pasta aside.
    For the dressing:
    • Cut small crosses into the bottom of each tomato
    • Blanch your peas and tomatoes in hot and then freezing water.
    • Take the tomatoes and, using the small crosses in their base, peel the skin off.
    To serve:
    • Now, cook the pasta in boiling salted water for around 2 mins, then transfer into a pan with some butter, peas, tomatoes, a small handful of grated Parmesan, some fresh thyme and some black pepper. 
    • Serve

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