Spinach & Ricotta Tortellini with Greek style salad

As the weather gets warmer, enjoy Ottimo Spinach & Ricotta Tortellini with a Greek style salad, perfect to accompany a BBQ, garden parties or a date night in.

Serves: 2

Total time: 30 minutes

Ingredients:

• 250 grams Ottimo Spinach & Ricotta Tortellini

• 1 tbsp olive oil

• 25 grams unsalted butter

• 1 garlic clove, finely sliced 

• 1 tsp dried oregano

• 1 red onion, finely sliced

• 100 grams cherry tomatoes, halved

• 100 grams baby spinach

• 30 grams black olive, chopped

• 50 grams feta, crumbled 

• Sea salt

• Freshly ground black pepper

Method:

1. Place a large pot of salted water on a high heat and bring to the boil. 

2. Whilst the water comes to a boil, place a frying pan over a medium heat and add the oil and butter and allow to heat until the butter melts. Add the sliced garlic, oregano and red onion and cook for 5 minutes until the onion softens slightly.  Add the cherry tomatoes, turn the heat up and cook for 3-5 minutes until the tomatoes start to burst. Break up the tomatoes with the back of a spoon so they begin to form a sauce then stir through the baby spinach and black olives. Allow the spinach to wilt then season with salt and black pepper. 

3. Add the Ottimo filled pasta to the boiling salted water and cook for 4 minutes. Drain the pasta from the water and add to the pan with sauce, tossing to coat the pasta in sauce. Serve into bowls and garnish with the crumbled feta. Enjoy!