Just in time for the weekend, a lovely pasta dish for dining al fresco along with a good glass of wine . . .

{p.s.} more recipes x

Quick Pesto Tortellini with Asparagus & Capers

Serves 4

20 wonton pastry sheets
175g cream cheese 70g
fresh basil pesto
Salt
Freshly ground black pepper
1 tsp honey
2 bunches of green asparagus
50g butter
4 tbsp olive oil
20 capers
Handful chopped chives Lay out 20 of wonton pastry sheets.

Mix cream cheese with pesto and season with salt, pepper and honey.

Brush the edges of pastry sheets with water using a pastry brush.

Spoon a teaspoon of cream cheese mixture into the centre of each pastry sheet.

Fold the sheet over and gently squeeze the edges together, then press and squeeze again as above.

Wash, clean and cut asparagus in half.

Heat butter together with olive oil in a wide pan.

Fry the asparagus until al dente then season with salt and a small drizzle of the honey.

Add the capers right at the end to warm through.

Add the pesto tortellini to boiling salted water for 2 minutes, remove the tortellini from the water saving a splash to add to the pan of asparagus.

Combine the tortellini with the asparagus, season and arrange on plates.

Sprinkle with chives.

[Recipe and photography by Nicky & Max]