The sauce we used is available in the refrigerated section of major supermarkets. Serve this dish as soon as it is cooked.
630g packet fresh four cheese tortellini
250g tub fresh tasty cheese sauce
1 tblsp Dijon mustard
1 cup frozen peas
1 bunch broccolini (200g), trimmed, cut into 3cm pieces
1 bunch asparagus, trimmed, cut into 4cm pieces
3 green spring onions, finely chopped
2 tblsps lemon juice
Salt and cracked black pepper, to taste
Finely grated parmesan, to serve
Cook pasta in a stockpot of boiling, salted water for about 7 minutes, or until tender. Drain, reserving 1⁄3 cup cooking liquid. Cover pasta to keep warm.
2 Combine cheese sauce, mustard and reserved water in the same stockpot over a high heat. Bring to boil. Add peas, broccolini and asparagus. Cover with lid. Simmer for about 4 to 5 minutes, or until vegetables are just tender.
3 Return pasta to pot with onions and lemon juice. Stir over a low heat for about 2 minutes, or until pasta is hot. Season.
4 Serve with grated parmesan and cracked black pepper.