Tortellini alla panna with peas and tuna

Name: Tortellini alla panna with peas and tuna
Cook time: 25 min
Total time: 25 min
Yield: 3
Ingredients: 1 pack of (250 g) Tortellini with meat filling; 7-10 Tbsp Salt; 1 medium onion; 1 Garlic clove; 2 TABLESPOONS Oil; 150 ml clear soup; 250 g Whipped cream; 300 g frozen peas; 1-2 TABLESPOONS sauce thickener; 7-10 Tbsp Pepper; 1 tin(s) (185 g content) Tuna fish natural; 7-10 Tbsp Parsley

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 3

1 pack of (250 g) Tortellini with meat filling
7-10 Tbsp Salt
1 medium onion
1 Garlic clove
2 TABLESPOONS Oil
150 ml clear soup
250 g Whipped cream
300 g frozen peas
1-2 TABLESPOONS sauce thickener
7-10 Tbsp Pepper
1 tin(s) (185 g content) Tuna fish natural
7-10 Tbsp Parsley

Directions

1
Place the tortellini in plenty of boiling salted water and cook for about 15 minutes. Peel onion and garlic. Chop the onion finely, press the garlic through a garlic press. Heat olive oil in a high pan, fry onion and garlic in it.
2
Pour on broth and cream and add deep-frozen peas. Bring to the boil and simmer covered for about 5 minutes. Stir in sauce thickener, bring to the boil again briefly and season with salt and pepper. Pour tortellini onto a sieve, drain well and fold into the sauce.
3
Drain the tuna, also add and fold in. Arrange on deep plates and garnish with parsley.