Recipe information
Ingredients for - Tortellini & pesto minestrone
1. 1 ½l strong vegetable stock -
2. 500g pack spinach & ricotta tortellini -
3. 500g spring greens , washed and finely shredded -
4. 140g peas (frozen or fresh) -
5. 4 tbsp pesto -
How to cook deliciously - Tortellini & pesto minestrone
1. Stage
Bring the stock to the boil in a large pan. Tip in the pasta and cook following pack instructions, throwing in the spring greens and peas and pesto (reserving a little to serve) with 1-2 mins to go.
2. Stage
When the vegetables are tender, pasta is cooked and broth is piping hot, spoon into bowls. Top with a dollop of remaining pesto, a good grind of black pepper and serve.
