Tortelli sea-orto

Ingredients for 4 servings:

• 100 g peas, frozen
• 2 zucchini, washed
• 100 g arugula
• 50 g butter
• 250 g shrimp(s)
• 4 cl grappa
• ⅛ liter cream
• 500 g pasta (tortelli or similar) with mushroom filling
• Salt and pepper, white
• some olive oil
• ½ bunch of dill

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Slice the washed zucchini. Finely chop the arugula. Add both to the peas and cook for 2 minutes in boiling salted water. Then drain and let it drain well. Tip: Alternatively, you can blanch the vegetables in a steamer for 2 minutes. Melt butter in a pan and sauté the blanched vegetables in it. Add the shrimp about 5 minutes later. Deglaze with grappa, mix well, and cover and cook over medium heat for about five minutes, stirring occasionally. Finally, thicken with cream. Meanwhile, cook the tortelli in plenty of salted water (optionally with a few drops of olive oil) until al dente. Wash the dill, shake dry, and finely chop. Pour the tortelli into a sieve, drain, and mix into the vegetable sauce. Season with salt and pepper and sprinkle with dill right at the end (or only on the plate). Serve best in the hot pan.