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Cheese tortellini with capsicum and almond sauce

A recipe from the Good Food collection.


Cheese tortellini with capsicum and almond sauce
Cheese tortellini with capsicum and almond sauce
1 red capsicum (pepper)
1 yellow capsicum (pepper)
60 g (2¼ oz/2?3 cup) flaked almonds
8 spring onions (scallions)
2 garlic cloves, crushed
500 g (1 lb 2 oz) cheese tortellini
170 ml (5½ fl oz/2?3 cup) olive oil
30 g (1 oz/1?3 cup) finely grated pecorino cheese


1. Cut the capsicums into large pieces, removing the seeds and membrane. Place skin side up under a hot grill (broiler) until the skin blackens and blisters. Cool under a tea towel (dish towel) or in a plastic bag, then peel away the skin. Spread the almonds on a grill tray and grill (broil) for 1–2 minutes, or until lightly toasted.

2. Roughly chop the spring onions and finely slice the green tops for garnish. Put the capsicum, almonds, spring onion and garlic in a food processor and pulse until chopped.

3. Cook the pasta in a large saucepan of rapidly boiling salted water until al dente. Drain well and return to the pan to keep warm. Toss the capsicum mixture through the pasta, then add the oil and cheese. Season to taste. Serve garnished with the green spring onion tops.

Main ingredient:
Pasta, Cheese, Onion/Leek
Lunchbox, Side Dish


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