A cross between a classic tomato sauce and a Genovese pesto, this creamy sauce makes the best of two Italian classics. Tossed with cheese tortellini and a little bit of pasta water, this fresh and ...

Pour off any fat. Stir the soup, water, tomatoes and tortellini in the skillet and heat to a boil. Reduce the heat to low and cook for 5 minutes or until the tortellini is tender. Stir in the ...

For the herb rice, heat the oil in an ovenproof pan ... Remove from the oven and stir in the chopped dill and parsley. For the spicy tomato sauce, heat the oil in a saucepan and gently fry the ...

Tortellini is most commonly cooked in boiling water, but that isn't only way to get the job done, nor is it necessarily the ...

It can be prepared a day in advance and kept in the fridge along with the sauce and the pasta dough. This creamy sauce has a wonderful flavour and texture. Taking the basil out before the sauce is ...