Your six ingredients are:
Onion | Red Pesto | Tinned Tomatoes | Vegetable Stock | Mixed Spring Veg | Stuffed Tortellini
When this recipe was on my old food blog, I called it “Spring Vegetable Pasta”. But as I rewrote it, I started to think about how it’s the soupiness of this dish that doesn’t really qualify it as a simple pasta-and-sauce setup. So I changed it to Tortellini Minestrone which should give you more of an idea of what it’s about.
You see, it’s soupier than a sauce (but saucier than a soup) and, the more sauce you make, the more you can call it a classic minestrone! But, as I included this recipe on the blog assuming that readers would cook it for their whole family as a main meal, I used stuffed tortellini as the base (rather than plain macaroni pasta) so that you get more of a “meal”. And if your kids are anything like mine, they love stuffed pasta.
Of course, this would work perfectly well with any pasta or rice, and feel free to substitute the veg; beans, asparagus, carrots, butter beans, celery – if you’ve got it, use it! I was developing this recipe in early summer hence the peas and beans – but I’ve been know to use a bag of mixed frozen veg when I want my green “hit” out of season.
By the way, if you are a fan of macaroni, then go check out my Classic American Mac ‘N’ Cheese. That’s another guaranteed favourite right there.
- July 12, 2018
- 4 Servings
- 20 min
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- 1 onion, chopped finely
- 1 tbsp. red pesto
- 1x 400g tin plum tomatoes
- 1 vegetable stock cube
- 1 cup mixed broad beans and peas (or whatever you've got)
- 1 packet spinach and ricotta tortellini
- To Serve (Optional)
- a grating of fresh parmesan
- Step 1
- Put the kettle on to boil. In a medium frying pan, sauté the onion in a little oil on a medium heat, for a few minutes.
- Step 2
- Add the red pesto to the onion and fry for a further few minutes. Half fill a large saucepan with water, add a pinch of salt, and place on a high heat to bring to the boil.
- Step 3
- Add the tin of tomatoes, 200ml of newly-boiled water from the kettle and the stock cube to your pesto pan and turn down the heat to simmer. After a few minutes, use a potato masher to smash up the plum tomatoes a bit.
- Step 4
- When the water in the saucepan comes to the boil, throw in the broad beans, peas and pasta all together, for about 4 minutes, or until the pasta floats to the surface. Drain carefully.
- Step 5
- Serve the pasta and veg in a good amount of “soup” and add a grating of parmesan, if you like.
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