One of the quickest dinners you’ll ever make. Swap the flavour of tortellini according to your mood.
SERVES 4 – 15 minutes
– 1.5 litres/2¾ pints strong vegetable stock.
– 500g pack spinach and ricotta tortellini.
– 500g/1lb 2oz spring greens, washed and finely shredded.
– 140g/5oz 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 according to the pack instructions, throwing in the spring greens and peas with 1–2 minutes to go.
Step 2:When the vegetables are tender, pasta is cooked and the broth is piping hot, stir through the pesto and spoon into bowls. Top with a good grind of black pepper and serve.
Note : PER SERVING 493 kcals, protein 21g, carbs 73g, fat 15g, sat fat 6g, fibre 10g, sugar 11g, salt 2.63g