PREPARATION: 10min ~ COOK: 10min ~ READY IN: 25min
1 chorizo, peeled and finely diced
1 clove of garlic, sliced
1 chilli, sliced
1 small shallot, diced
2 sprigs of thyme
1 packet Barilla Three Cheese Tortellini
Ashgrove Parmesan, grated to serve
1 bunch fresh basil
Salt, to season
1⁄2 cup honey
Drizzle of Hillfarm Pepperberry Oil
1 lemon, zested and juiced
1 tbsp mustard seeds
1 cup dry white wine
100 g Ashgrove Creme Fraiche
- Into a cold medium-sized frypan add chorizo and bring up to a high-heat slowly, then cook for approximately 5 minutes. Add garlic, chilli, shallot, thyme and lemon zest to the pan and cook for approximately 5 minutes until all ingredients are nicely coloured. Bring a pot of salted water to the boil and add tortellini to cook for 8 minutes.
- Add the cup of white wine to the fry pan with the chorizo and aromatics and simmer for approximately 2 minutes, then add the creme fraiche, and mix through. Once the tortellini is cooked, drain and mix into the pasta sauce.
- To serve top with grated parmesan and fresh basil.