Tortellini with Spring Vegetables

Rinse the carrots, corn and green beans. Peel the carrots and trim the corn and green beans. Blanch the vegetables in boiling salted water until al dente, about 6 minutes.

Meanwhile, rinse and trim the zucchini and cut into slices. Set aside. 

Drain the vegetables, reserving the liquid. Keep the blanched vegetables warm.

Cook the tortellini in the reserved blanching water until al dente.​

Meanwhile, sauté the zucchini in olive oil for 2-3 minutes. Add the lemon juice, blanched vegetables and mustard and season with salt and pepper.

Drain the tortellini then add to the vegetables and toss to combine.