Tortellini in brodo.
Heat 1.5 litres of stock, or use your favourite canned, bottled or packaged stock. Chicken, beef, vegetable; doesn't really matter. It's just flavour. And salt.
To the stock, add half a kilogram of ricotta tortellini, a cupful of finely shredded silverbeet, a cup of peas and a tablespoon of pesto (blitz basil, walnuts, parmesan, garlic and olive oil or use a jar from the supermarket).
Ready when tortellini and peas are done. Serve with more pesto, a shower of parmesan cheese, and some sliced hardcrust bread.
Heat 1.5 litres of stock, or use your favourite canned, bottled or packaged stock. Chicken, beef, vegetable; doesn't really matter. It's just flavour. And salt.
To the stock, add half a kilogram of ricotta tortellini, a cupful of finely shredded silverbeet, a cup of peas and a tablespoon of pesto (blitz basil, walnuts, parmesan, garlic and olive oil or use a jar from the supermarket).
Ready when tortellini and peas are done. Serve with more pesto, a shower of parmesan cheese, and some sliced hardcrust bread.
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