250g pack fresh filled tortellini (we used spinach and ricotta)
handful of basil leaves (optional)
grated parmesan (or vegetarian alternative), to serve
No basil - pesto will do
Can’t get hold of fresh basil? If you’ve
got a tub of pesto in the fridge, stir a
spoonful into the soup just before you serve it.
Make it a bake
Ricotta & basil bake: Heat oven to 200C/fan 180C/
gas 6. Tip the pasta into a baking dish, season the
tomatoes, stir in the basil, then spoon on top.
In a bowl, combine the peas and beans, 250g tub
ricotta and a handful grated Parmesan. Dot the mix
over the pasta, scatter with more Parmesan, then
bake for 20-25 mins until golden.
Heat oil in a pan. Fry the carrots and onion for
5 mins until starting to soften. Add the stock
and tomatoes, then simmer for 10 mins. Add
the peas and beans with 5 mins to go.
Once veg is tender, stir in the pasta. Return to the
boil and simmer for 2 mins until the pasta is
just cooked. Stir in the basil, if using. Season,
then serve in bowls topped with a sprinkling
of Parmesan and slices of garlic bread.