handful of parsley
1 small clove garlic
½ tbsp capers
½ tsp dijon mustard
1½ tbsp olive oil
salt and pepper
a squeeze of lemon juice
250g spinach and ricotta tortellini
30g vegetarian hard cheese, finely grated
Bring a large saucepan of water to the boil.
Meanwhile, make the salsa verde. Chop the parsley, garlic, and capers as finely as you can. Scrape into a bowl and, using a fork, whisk in the dijon mustard and olive oil. Season with salt and pepper and lemon juice to taste.
Season the boiling water with a little salt then drop in the tortellini. Cook according to packet instructions then drain into a colander. Shake off any excess water then put the pasta back into the pan and stir through the salsa verde. Shake everything together so each piece gets coated in the sauce.
Pile into a bowl and sprinkle over the grated cheese.