Tortellini & pesto minestrone

Name: Tortellini & pesto minestrone
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 2 liters strong vegetable stock; 500 grams pack spinach & ricotta tortellini; 500 grams spring greens, washed and finely shredded; 140 grams peas (frozen or fresh); 4 Tbsps pesto

The recipe Tortellini & pesto minestrone is ready in about 10 minutes and is definitely a super dairy free option for lovers of Mediterranean food. This recipe serves 4. This main course has 503 calories, 22g of protein, and 14g of fat per serving. If you have pesto, pack spinach & ricotta tortellini, spring greens, and a few other ingredients on hand, you can make it. If you like this recipe, take a look at these similar recipes: Tortellini Minestrone, Tortellini Minestrone, and Minestrone Tortellini.

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 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.

Ingredients you will need

Black Pepper

Vegetable

Greens

Stock

Pasta

Pesto

Peas

Equipment you will use

Bowl

Frying Pan

Equipment

Bowl

Frying Pan

Ingredients

Servings:

2liters

strong vegetable stock 500grams

pack spinach & ricotta tortellini 500grams

spring greens, washed and finely shredded 140grams

peas (frozen or fresh)4Tbsps

pesto

Recommended wine: Chianti, Trebbiano, Verdicchio

Minestrone works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Casaloste Chianti Classico Riserva. It has 4.4 out of 5 stars and a bottle costs about 28 dollars.