Crab and Lobster Tortelli with Curry Sauce, Orange Zest and Dill
Tortelli Pasta features in the Spring section of our pasta recipe book. This is a delightfully fresh and light pasta. We’ve teamed it up with a fragrant curry sauce, but our Pescatori shellfish sauce would work just as well.
INGREDIENTS (4 SERVINGS)
400g Tortelli with Crab & Lobster
200ml seafood bisque or fresh cream
20g fresh dill
1 teaspoon Curry Powder to taste
1 spoon extra-virgin olive oil
Salt and white pepper to taste
Boil the seafood bisque (or fresh cream) and add the curry powder. Cook the Tortelli in plenty of salted boiling water untilal dente, drain and toss through the curry sauce.
Serve garnished with dill and finely- shredded orange peel, then finish with a little drizzle of olive oil.