INGREDIENTS: 

• 1 x 500g packet of fresh veal tortellini pasta

• 1 head of broccoli, broken into small florets

• 1/4 cup olive oil

• 3 garlic cloves finely chopped

• 1 large fresh red chilli, thinly sliced

• 2 large handfuls continental parsley, finely chopped

• 1/2 cup grated pecorino Romano cheese

• Zest of 1 lemon

• Freshly ground pepper

METHOD:

1. Bring a large pot of salted water to a rolling boil and preheat a large frypan over medium heat. Add the veal tortellini and cook for as long as the packet suggests (usually 8-10 minutes). 3 minutes prior to the end of the tortellini cooking time, add the broccoli florets.

2. Meanwhile add olive oil to the frypan and sauté the garlic cloves and chilli in the oil, tossing until fragrant. Add the continental parsley and toss frequently until well combined. Drain the tortellini and add to the frypan with the garlic, chilli and parsley. Toss well to combine, then remove From heat and add the grated pecorino and lemon zest. Season with pepper and serve immediately

Serves: 4

Amanda is a West Australian living in Sydney. Born to Italian parents, Amanda’s history with food began with having an exceptional cook for a mother and working in her family’s restaurants.

An Opera Singer in a past life, Amanda now works as a freelance food and craft photographer, cook and stylist. She can usually be found in her photography studio with an apron on and camera in hand.

The Italian way of cooking is free and liberating, focusing on well developed taste buds instead of measurements and preciseness. This way of cooking has led to Amanda’s ability to match flavours and develop the delicious recipes which feature throughout her recipe site Chew Town. Follow her on Instagram here!