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