Tortellini & pesto minestrone

dinner recipes easy recipes five ingredients greens healthy soup midweek meal recipe pasta recipes pea peas pesto ravioli soup recipes tortelini tortelloni

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Source

Ingredients

1 ½l strong vegetable stock

500g pack spinach & ricotta tortellini

500g spring greens , washed and finely shredded

140g peas (frozen or fresh)

4 tbsp pesto

Method

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.