Ingredients

250g pack frozen ricotta
and spinach tortellini
50g frozen peas
50g frozen broad beans
1 tbsp olive oil
zest 1 lemon
50g ricotta

Method
step 1
Bring a pan of salted water to the boil. Tip in the pasta, cook for 3-4 mins. Add the frozen peas and broad beans, then cook for 1 min more to heat through. Drain well, then toss through the olive oil and lemon zest. Place on plates, dollop over the ricotta