To make the pasta sauce, put the prawns, dill, chives, leeks, spring onions and butter in a pan and sauté very gently for 3 minutes. Add some crushed walnuts to the pan and remove off the heat. To make the pasta filling, sauté the butter and onion together until soft and season well with salt and pepper. Mix in the cooked peas and use to make the fresh pasta tortellini. Meanwhile, bring a pan of salted water to the boil and carefully place in the tortellini, cooking for just 4 or 5 minutes in order to keep the pasta al dente. When you are ready to serve, toss the pasta in the sauce and serve immediately

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