• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add spinach & ricotta tortellini and cook, over high heat, until 'al dente', 3 minutes. • Reserve some pasta water (1/3 cup for 2 people / 2/3 cups for 4 people). Drain and return to saucepan with a drizzle of olive oil to prevent sticking. • Meanwhile, finely chop carrot and garlic. Halve snacking tomatoes. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

• Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil. Cook pork mince and carrot, breaking up with a spoon, until just browned, 4-5 minutes. • Add herb & mushroom seasoning and garlic and cook until fragrant, 1 minute.

• To pan with pork, stir in tomato sugo, Worcestershire sauce, the brown sugar, reserved pasta water and butter and simmer until slightly reduced, 1 minute. • Add cooked tortellini and gently toss to combine. Season with a pinch of pepper.

• In a small bowl, combine rocket leaves, snacking tomatoes, walnuts and balsamic vinaigrette dressing. • Divide pork ragu and spinach-ricotta tortellini between bowls. Sprinkle with Parmesan cheese. • Serve with walnut-rocket salad. Enjoy!