Summary

Ingredients

• 250 g tortellini with cheese and spinach
• 200 g scampi, frozen without shell
• 1 red pepper (s)
• 100 g suar snap peas
• 2 spring onion (s)
• 2 tablespoons oil
• 200 ml crème fraîche
• 1 can tuna, in water
• salt
• Pepper, freshly ground
• basil

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Instructions

1. Cook the tortellini according to the instructions on the packet and drain on a sieve.
2. Thaw the scampis according to the instructions on the package.
3. Halve the peppers, remove the stems, remove the core, remove the white partitions, wash the pods, quarter them and cut into thin strips. Cut off the ends of the sugar peas, unthread the pods if necessary, wash and drain. Clean and wash the spring onions and cut into fine rings.
4. Heat 1 tablespoon of oil in a pan, sauté paprika and sugar snap peas in it. Puree the crème fraiche with tuna, season with salt and pepper.
5. Mix the tortellini with the vegetables and half of the sauce, place in a preheated bowl, distribute the remaining sauce on top. Heat the remaining oil in the pan and fry the prawns briefly, then season with salt and pepper. Sprinkle the tortellini with spring onions and basil and serve with the prawns.