After a lengthy cookbook-related creative hiatus, I’m so excited to share with you one of our most delicious recipes yet. South America has always been one of Pasta et Al’s most enthusiastic audiences, and this dish is built on the flavours of the Argentinian locro, a hearty stew of meat and vegetables. We’ve combined these elements with our unbeatable bone broth, producing a clear stock of beef, chorizo, butternut pumpkin, and baby corn. After straining, those ingredients are combined with a punchy chimichurri, forming the filling for our tortellini. Finally, our pasta dough is made in two parts, one with floral pink peppercorns, and the other with classic, warming black peppercorns.

Pasta, for me, has always been more about an approach to food than a favourite dish. Don’t get me wrong, we make and enjoy it at least once a week, and it is a passion bordering on obsession, but tacos truly vie for my heart. Or my stomach, as it may be. It was only a matter of time before we quite literally stuffed some Mexican into our pasta.