Make your own tortellini with the help of our how-to video, and then serve them in this lovely spring dish with peas and shrimp.
2 cups fresh or frozen green peas
1/4 cup grated Parmesan
2 tsp chopped mint, plust 2 tbsp small leaves for garnish
1/4 tsp grated lemon zest
24 small round Asian dumpling wrappers, or perogy wrapper
1/4 cup unsalted butter
1 tbsp chopped garlic
1/8 tsp hot-pepper flakes
1/2 lb large peeled shrimp
pinch black pepper
Put both a large pot of salted water and a small pot of water on to boil. Once boiling, blanch peas in the small pot for 2 min or until tender. Drain and reserve.
Transfer all but ¼ cup peas along with cheese, chopped mint and lemon zest, to the bowl of a mini food processor (or use an immersion blender) and process into a coarse purée.
Working with about 6 dumpling wrappers at a time, spoon a rounded tsp of pea filling in the middle of each, and use your finger to dab water around half of the edge, then fold over to seal (making sure to squeeze out any air). Put your finger against the straight edge and wrap the ends over each other, dabbing with water to seal. Place on a parchment-lined baking tray. Continue working until all filling has been used up.
Cook tortellini in large pot of boiling water until they float to the top and are tender, about 2 to 3 min. Drain carefully.
While tortellini are cooking, melt butter in a frying pan over medium-high heat.
Add garlic and chili flakes and sauté for 30 sec., then add shrimp and sauté for 2 min or until pink and just cooked through.
Add tortellini and reserved peas to pan and toss gently to combine.
Season with salt and pepper, place on a plate, garnish with fresh mint and serve.
Calories 405, Protein 23g, Carbohydrates 43g, Fat 15g, Fibre 4g, Sodium 676mg.
Sweet peas add freshness to this fun dish. Storebought Asian dumpling wrappers make tortellini easy to put together. Wrap well and freeze any extras for an instant meal another day.
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