Tortelloni with green beans and smoked mozzarella

Ingredients

• 2000 ml water
• 1 teaspoon salt
• 250 g tortelloni with ricotta and spinach
• 250 g frozen green beans
• 250 g cherry tomatoes
• 1/2 red bell pepper
• 4 garlic cloves
• 50 g spring onion stalks
• 200 g smoked mozzarella
• 4 tablespoons olive oil
• 1/2 teaspoon freshly ground red pepper

Preparation

1. In a large pot, bring 2000 ml of water to a boil with 1 teaspoon of salt. 2. Add the tortelloni and 250 g of frozen green beans to the boiling water. Cook for 4 minutes, or as long as the package says, then drain the pasta and the beans. 3. Wash the tomatoes and cut them in halves. Peel the garlic and slice it. Cut the spring onion stalks into rounds and the pepper into thin strips. 4. In a large non-stick pan, heat 4 tablespoons of olive oil. Sauté the garlic, tomatoes and pepper for 3 minutes, until they soften a little. 5. Add the spring onion and stir for 1 minute. 6. Pour the drained pasta and beans into the pan. Stir gently and let it heat for 1 minute. 7. Grate 200 g of smoked mozzarella on top and sprinkle with 1/2 teaspoon of freshly ground red pepper. Cover the pan, turn off the heat and leave it covered for 3 minutes, until the cheese softens.