• 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 garlic. Halve snacking tomatoes.

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

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

• Meanwhile, 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!