Ingredients:

• 1/3 cup pesto sauce.
• 8 ounces Hana Tortellini.
• Boiling salted water.
• 1/3 cup olive oil.
• 2 tablespoons vinegar.
• 1 small clove garlic minced or pressed.

Ingredient of Pesto Sauce:

• 2 cups lightly packed fresh basil leaves, washed and thoroughly dried.
• 1 cup (3oz) grated Parmesan cheese.
• ½ cup olive oil.

To make Pesto Sauce:

• Place basil, Parmesan, and oil in a blender or food processor.
• Process until basil is finely chopped.
• Use pesto at once, or place in small jars.
• Adding a thin layer of olive oil to each jar to keep pesto from darkening: freeze for longer
storage.

Instruction:

• Cook Hana Tortellini in large kettle of boiling salted water until al dente.
• Drain, rinse with cold water, and drain again.
• Turn into a large bowl.
• Stir together pesto sauce, oil, vinegar, and garlic; pour over cooked Hana Tortellini and toss
gently.
• Chill for at least 1 hour or until next day.

Ingredients:

• 500g/1 Ib Hana Tortellini.
• 125g/4oz butter 1 onion, finely chopped.
• 375g/12oz wild mushrooms or oyster mushrooms thinly sliced.
• 1.2 litres/2 pints boiling chicken stock.
• 1/8 teaspoon powdered saffron or saffron threads.
• 40g/ 1 ½ oz grated Parmesan cheeses, plus a little extra to serve.
• Salt and freshly ground black pepper.

Instruction:

• Heat half of the butter in a large heavy- based frying pan, add the onion and fry gently until
it is soft and translucent.
• Take care that it does not become too coloured.
• Add the sliced mushrooms and cook for 2-3 minutes, stirring occasionally.
• Add the Hana Tortellini and stir over a moderately low heat until all the grains are glistening
and beginning to turn translucent around the edges.
• Stir in a ladleful of boiling stock and simmer very gently until it has been absorbed.
• Continue adding more stock in this manner until the Hana Tortellini is thoroughly cooked
and tender and all liquid has been absorbed.
• This will take about 15-20 minutes.
• Stir in the saffron halfway thorough cooking.
• Stir frequently to prevent the Hana Tortellini sticking to the base of the pan, and season with
salt and pepper.
• When the Hana Tortellini is ready, gently mix in the remaining butter and the Parmesan.
• The Hana Tortellini should not be too dry, in fact, it should be quite moist.
• Serve with extra grated Parmesan.

Ingredients:

• 1 quantity Hana Tortellini.
• 1 bunch curly endive.
• 1 mignonette lettuce.
• 250 punnet cherry tomatoes.
• 2 teaspoons olive oil.
• 1 small brown onion chopped.
• ¼ bunch (10 leaves) English spinach chopped.
• 300g sliced turkey roast roll, chopped.
• 1/3 cup pine nuts, nuts, toasted.
• 1 tablespoon grated Parmesan cheese.
• 2 tablespoons cottage cheese.

Ingredient of Balsamic Vinaigrette:

• ½ cup olive oil.
• 2 tablespoons balsamic vinegar.
• 2 teaspoons lemon juice.
• 1 clove garlic crushed.
• 2 teaspoons chopped fresh basil.

Instruction:

• Cook Hana Tortellini in large pan of boiling water, uncovered, about 4 minutes or until
Tender; drain, cool.
• Place endive, lettuce, Hana Tortellini and tomatoes on plate, pour over vinaigrette.
• Heats oil in pan; cook onion, stirring, until soft.
• Blend or process spinach until fine, add onion mixture, turkey, nuts and cheeses, blend or
Process until fine.

To Make Balsamic Vinaigrette:

• Combine all ingredients in a jar; shake well.

Ingredients:

• 2 Quantities Hana Chicken Tortellini.
• 1 egg white, beaten lightly.
• 1-tablespoon olive oil.
• 1 small brown onion chopped.
• 1 clove garlic crushed.
• 410g can tomatoes.
• 1 tablespoon chopped fresh basil.
• ½ teaspoon sugar.
• ¼ teaspoon ground black peppercorns.
• 1 cup cream.

Instruction:

• Cook Hana Chicken Tortellini in large pan of boiling water, uncovered, about 4 minutes or
until tender.
• To make Creamy tomato sauce heat oil in pan; cook onion and garlic, stirring, until onion
is Soft.
• Stir in undrained crushed tomatoes, basil, sugar and peppercorns, bring to boil.
• Blend or process mixture until smooth, return to pan.
• Stir in cream, cook until heated through.
• Serve Hana Chicken Tortellini with sauce.