Manuka Smoked Salmon Tortellini with Lemon Butter & Pangrattat
A simple Manuka Smoked Salmon Tortellini with zesty lemony crunchy breadcrumbs.
Pasta Vera Manuka Smoked Salmon Tortellini 400g
2 Tablespoons Olive Oil
2 Tablespoons butter
Lemon zest from one lemon
Juice of half the lemon
Fresh or Panko breadcrumbs 3/4 cup
Salt and pepper
Parsley to garnish
Begin by heating some olive oil in a frying pan over medium heat. Add half of the lemon zest and then the bread crumbs. Stir consistently until they turn a beautiful golden colour. Once done, remove them from the pan and set them aside for later use.
Next, wipe the frying pan clean. Then, add the butter and heat it gently until it melts completely. After the butter has melted, incorporate the remaining lemon zest and lemon juice. Allow this mixture to simmer gently for a short while.
While the lemon butter is simmering, cook the Tortellini according to the instructions provided on the packaging. Once they are cooked to perfection, drain them and add them directly to the pan containing the lemon butter.
Carefully stir the tortellini in the lemon butter, ensuring they are thoroughly coated with the zesty goodness.
To serve, generously sprinkle the golden toasted bread crumbs over the lemony tortellini. Don’t forget to season with salt and pepper according to your taste preferences.
Finally, garnish your dish with fresh parsley for a delightful burst of colour and flavour.