Spring green broth with tortelloni and pesto
https://www.coop.co.uk/recipes/spring-green-broth-with-tortelloni-and-pesto
Never throw away your Parmesan rinds again. They’re full of flavour — try adding them to broths and soups
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Feeds
4
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Ready in
30 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 41g
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Ingredients
- 1 tbsp Co-op olive oil
- 1 Co-op British leek, finely chopped
- 1 celery stick, finely chopped
- 1 Co-op British carrot, finely chopped
- 1 litre chicken stock, made with 1 stock cube
- 3 thyme sprigs (or ½ tsp dried)
- 1 tbsp Co-op Parmigiano Reggiano, finely grated, plus the rind
- 75g Co-op British spring greens, finely shredded
- 400g pack Co-op chicken and pancetta tortelloni
- 2 tbsp Co-op Irresistible pesto alla genovese
- 1 lemon, cut into wedges
Method
- Heat the olive oil in a large saucepan over a medium heat and cook the leek, celery and carrot for 8 mins, until soft but not coloured
- Pour in the chicken stock, then add the thyme and cheese rind
- Bring to the boil, cover, reduce the heat, and leave to simmer for 10 mins
- Stir in the spring greens and tortelloni
- Return to the boil, cover, reduce the heat, then simmer for another 4 mins, until the spring greens are tender and the tortelloni cooked through
- If using, remove the thyme sprigs from the pan and discard the cheese rind
- To serve, divide the tortelloni and spring greens between 4 bowls, ladle over the broth, and top with a spoonful of pesto and a sprinkling of cheese
- Serve immediately with the lemon wedges for squeezing over
