- 1 x 400g pack of spinach and Ricotta tortellini
- 200g cherry tomatoes, halved
- 2 x 125g packs of mini Mozzarella balls (bocconcini)
- Handful of fresh basil leaves
- Basil pesto or olive oil
1 Bring a large pot of salted water to the boil and cook the tortellini according to the package instructions. Drain and rinse under cold running water until cooled completely.
2 Thread the tortellini onto skewers, alternating with cherry tomatoes, bocconcini and basil leaves.
3 Pack with pesto or olive oil in a small tub and drizzle over before eating.
Per Serving 408 kcal, 18.7g fat (3.5g saturated), 38.1g carbs, 6.8g sugar, 20.8g protein, 3.1g fibre, 0.507g sodium.