Premium 1 - Italian Classics - use NID: Filled pasta (tortellini) with spinach and ricotta

• Boil plenty of salted water in a pot or saucepan for the tortellini.
• Quarter the fennel and remove the tough core, then chop the fennel into thin strips (or use a mandoline if you have one).
• Use a sharp knife to remove the skin and the white pith from the orange and then cut the flesh into segments. Do this over a salad bowl to catch all the juice for the dressing.
• Squeeze any excess juices from the oranges after they have been segmented.

• Add the extra virgin olive oil and white wine vinegar to the salad bowl and mix with the juice into a dressing. Season with salt and pepper.
• Transfer the orange and fennel to the salad bowl and top with the arugula, but don’t mix until shortly before serving.

Did you know... 200g fennel provides almost a quarter of the RDA of potassium. Potassium is important for regulating our nervous system and for maintaining fluid levels in our cells.

• Carefully separate the tortellini and boil for 4 - 6 minutes, then reserve some of the cooking liquid and drain.
• Meanwhile, heat a clean frying pan without oil over medium-high heat and toast the shaved almonds for 1 - 2 minutes or until golden-brown. Remove from the pan and set aside. 

• Melt a knob of butter in the same frying pan over medium-high heat and fry the cod for 1 - 2 minutes per side. Season to taste with salt and pepper.
• Zeste and quarter the lemon.
• Add the lemon zest, 1 quarter of lemon juice per person and some cooking liquid as preferred to the cream sauce and season with salt and pepper.