A quick post for this 15-minute work lunch…
Although I don’t go into an office anymore, my hubby does so I am still making work lunches semi-regularly (which I am fine with because, as you might have guessed, I love cooking!)
This work lunch is great for when you have dregs of tortellini or ravioli left in a packet and some few-days-old sliced bread, but it’s also worth making if you don’t as it’s delicious and filling…
- 150-200 grams tortellini of your choice
- 2 slices of bread, cut into cubes
- 1½ cups of mixed tomatoes, roughly chopped
- ½ a cucumber, cut into cubes
- ½ a small clove of garlic, crushed
- A handful of fresh basil leaves
- 1 tbsp of olive oil
- Cook the tortellini as per packet instructions
- While the tortellini cooks, fry the bread in half of your olive oil until golden, tossing regularly
- Remove the bread from the heat and set aside, but leave the pan on, adding the remaining olive oil
- Add the garlic and stir for 10 seconds, before adding the tomatoes and half the basil
- Stir the tomatoes until the heat is gone from the pan
- Once cooked, drain the tortellini and allow to cool (or rinse under cold water)
- In a large bowl, toss together the tortellini, tomato and basil mix, cucumber, bread and remaining basil.
- Serve with freshly cracked black pepper
You can add more garlic if you like, but I tend not to send very garlicky lunches off to work! If you were still worried about the garlic levels being too high for work in this recipe, you could omit the garlic and try garlic infused oil instead.
I love vegetable tortellini (obviously), but beef was used here for M.
This is a favourite quick lunch of mine (M says ‘yeah it’s nice’, which is about as complimentary as it gets from him!), it takes almost no time and who doesn’t love knowing they have pasta coming up for lunch?
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