Tortellini & pesto minestrone

• strong vegetable stock↗1 ½l l
• spinach (pack)↗500g g

  & ricotta tortellini

• spring greens↗500g g

  washed and finely shredded

• peas↗140g g

  (frozen or fresh)

• pesto↗4 tbsp tbsp

Step-by-step instructions

1. 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.

2. 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.