- 1½ l strong vegetable stock
- 500g pack spinach & ricotta tortellini
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- 500g spring greens, washed and finely shredded
- 140g peas (frozen or fresh)
A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
- 4 tbsp pesto
Pesto is a generic Italian name for any sauce made by pounding ingredients together.
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.
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.