SUN-DRIED TOMATO TORTIGLIONI
PREPARATION: 10min ~ COOK: 10min ~ READY IN: 20min
- Add the pasta into a pot of boiling, salted water and cook until al dente.
- Toast the pepitas in a hot frypan until they begin to pop. Season pan with salt and add garlic, sun-dried tomatoes and thyme leaves. Cook for 1-2 minutes or until cooked through and aromatic.
- Add chopped tomatoes and stir through. Season with pepper, a drizzle of oil and add crème fraiche. Cook until combined and then stir the pasta through the sauce.