Serves 4 as entrée or 2 generous main courses

Ingredients

• 1 x 350g packet of Pasta Pepe Potato and Truffle Tortelli
• 1 bunch of asparagus, washed and trimmed
• 120g butter
• Freshly grated parmesan

Steps

1. Bring a large saucepan of salted water to the boil and cook pasta according to the instructions on the packet.
2. Meanwhile, bring a small pot of water to boil. Cut asparagus into pieces about 3-4cms and blanch in boiling water for 2-3 minutes until just tender. Drain and set aside.

3. In the same pot, melt the butter, add the asparagus pieces. Place cooked tortelli in serving bowls, spoon butter and asparagus over and top with a generous amount of grated parmesan. Enjoy!