One-pan Parmesan, pea and tomato tortellini

This is incredibly simple and tasty. Literally ten minutes to a nourishing meal, perfect post-exercise too.


  • 300g pack of fresh filled tortellini, I used spinach and ricotta
  • punnet of baby tomatoes, halved
  • heaped teacup of frozen peas
  • generous sprinkling of fresh grated Parmesan cheese
  • coarse ground black pepper and sea salt
  • glug of olive oil

Nuush clients: Please apply the portion sizes stated in your account and divide the recipe so that you make only as much you need.


Gently fry the tomatoes and peas in a heavy frying pan for a few minutes until the tomatoes are slightly softened, add the tortellini and a large splash of boiling water from the kettle.

Cook for a few minutes while moving the tortellini around a bit with a wooden spatula.

Serve with black pepper, sea salt and plenty of fresh Parmesan.

Feel free to add other vegetables and twists such as spinach and peppers, or sun dried tomatoes, or add a bit of pesto; this is also beautiful served with a poached egg.

Nutrition Info


Tomatoes are rich in lycopene which is a pokey antioxidant. Antioxidants are like bouncers at a night club, they go around finding stray electrons that are busy causing trouble in your body, and find them a love partner so they can both stay in and cuddle on the sofa.

Tomatoes are also a brilliant source of vitamin C, which supports skin and connective tissue health as well as immunity and iron absorption. The biotin in tomatoes is good for controlling blood sugar.

Good honest nutrition

Give peas a chance!

Portion Guidelines

Instead of living with the bore of weighing food, counting points or calories and tapping everything you eat into a phone you can use nature’s custom-designed tool – your hands!

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