No-Cook Sauce with Tortelloni

A no-cook sauce is the definition of a quick win. This pasta comes together in 10 minutes so you don’t need to be stuck inside the kitchen when the evenings are light and warm!

This dish has all those classic summer flavours - grated juicy heirloom tomatoes, good olive oil, kalamata olives all and a handful of herbs tossed through our Sundried Tomato & Basil Tortelloni.

Serves

Ingredients

No-Cook Sauce

Flakey sea salt

20g toasted hazelnuts, roughly chopped

30g kalamata olives, roughly chopped

10g tarragon, finely chopped, plus a few leaves

2–3 ripe tomatoes

1 tbsp olive oil + a little to assemble

1 pack all plants Tomato & Basil Tortelloni

Method

1 Bring a large pan of salted water to boil.

2 While that’s heating, grate the tomatoes into a mixing bowl. Stir in the olive oil, tarragon, olives and a good pinch of salt. 3. Put the tortelloni in the boiling water for 3-4 minutes then use a slotted spoon to transfer the pasta into the sauce.

3 Put the tortelloni in the boiling water for 3-4 minutes then use a slotted spoon to transfer the pasta into the sauce. Gently toss the pasta in the tomato sauce until coated nicely.

4 Serve the pasta, scattering with toasted hazelnuts and the remaining tarragon leaves and finish with a generous drizzle of olive oil.

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Ready in 25 minutes mins