Tortellini & pesto minestrone
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 ½l strong vegetable stock
- 500g pack spinach& ricotta tortellini
- 500g spring greenswashed and finely shredded
- 140g peas(frozen or fresh)
- 4 tbsp pesto
Nutrition: per serving
- kcal493
- fat15g
- saturates6g
- carbs73g
- sugars11g
- fibre10g
- protein21g
- salt2.63g
Method
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.
