630 g fresh three-cheese tortellini
250 g tub cheddar cheese sauce mix
1 Tbsp Dijon mustard
1 cup frozen peas
1 bunch broccolini, trimmed, cut into 3cm pieces
1 bunch asparagus, trimmed cut into 3cm pieces
3 green spring onions, finely chopped
2 Tbsp lemon juice
salt and cracked black pepper, to taste
finely grated Parmesan
- Cook pasta in a stockpot of boiling, salted water for about 7 minutes, or until tender. Drain, reserving 1/3 cup cooking liquid. Cover pasta to keep warm.
- Combine cheese sauce, mustard and reserved water in the same stockpot over a high heat. Bring to boil. Add peas, broccolini and asparagus. Cover with lid. Simmer for about 4 to 5 minutes, or until vegetables are just tender.
- Return pasta to pot with onions and lemon juice. Stir over a low heat for about 2 minutes, or until pasta is hot. Season.
- Serve with grated parmesan and cracked black pepper