Tortellini And Vegetable Salad - cooking recipe

Ingredients

500 g cheese tortellini
500 g asparagus
125 g frozen peas
200 g cherry tomatoes, halved
1/2 None lemon, juiced and zested
1 tbsp chopped parsley
1 tbsp chopped basil
100 ml vegetable stock
3 tbsp olive oil
75 g feta cheese

Preparation

Cook the pasta according to the packet instructions then drain. Cook the asparagus in boiling water with a pinch of salt and sugar for about 5 mins. Cook the peas in salted water for about 3 mins. Combine all cooked ingredients into a bowl then set aside.
To serve, combine the lemon zest, lemon juice, herbs and stock in a blender and puree. Gradually whisk in the olive oil and season. Toss with the pasta, asparagus, peas and tomatoes then crumble in the feta cheese.