Tortellini & Pesto Minestrone
This vibrant recipe combines the savory richness of vegetable stock with the tender textures of spinach and ricotta tortellini, spring greens, and peas. A finishing touch of fragrant pesto ties all the flavors together, creating a hearty and satisfying dish that is perfect for a cozy meal.
— Constant Cookbook
Ingredients
- 1½l strong vegetable stock
- 500g pack spinach & ricotta tortellini
- 500g spring greens , washed and finely shredded
- 140g peas (frozen or fresh)
- 4 tbsp pesto
Instructions
- 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.
Cook Time
5M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 493 calories
- Fat Content: 15 grams fat
- Saturated Fat Content: 6 grams saturated fat
- Carbohydrate Content: 73 grams carbohydrates
- Sugar Content: 11 grams sugar
- Fiber Content: 10 grams fiber
- Protein Content: 21 grams protein
- Sodium Content: 2.63 milligram of sodium
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