• 1 ½l strong vegetable stock
  • 500g pack spinach & ricotta tortellini
  • 500g spring greens, washed and finely shredded
  • 140g peas (frozen or fresh)
  • 4 tbsp pesto


  • STEP 1

    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.

  • STEP 2

    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.

Recipe from Good Food magazine, May 2010

Goes well with


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A star rating of 4.2 out of 5.9 ratings