Ingredients

2 tsp Co-op olive oil
1 clove garlic, finely chopped
60ml Co-op Chablis
130g pack Co-op cherry tomatoes, halved
100g Co-op asparagus, cut into 5cm pieces
Freshly ground black pepper
2 handfuls Co-op mixed leaf salad
1 tsp Co-op balsamic vinegar
400g pack Co-op spinach and ricotta tortelloni;

Method

Heat half the oil in a large frying pan
Add the garlic and fry for 1 minute, then pour in the wine and bubble gently for 2 mins
Add the tomatoes and asparagus
Cook, stirring, for 3-4 mins until the tomatoes start to release their juices and the asparagus is tender
Season with black pepper
Meanwhile, cook the pasta according to the pack instructions and toss the leaf salad with the balsamic vinegar and remaining oil
Drain the pasta, top with the sauce and serve with the salad