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Minestrone with tortelloni and pesto
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Filled pasta and walnut pesto take this Italian favourite to a new level.
3 tbsp extra virgin olive oil, plus extra to serve
1 onion, finely chopped
3 garlic cloves, finely chopped
2 carrots, peeled and cut into 1cm dice
2 sticks celery, cut into 1cm dice
2 fresh bay leaves
1 courgette, cut into 1cm dice
1 large potato, cut into 1cm dice
400g can borlotti beans, drained and rinsed
400g can plum tomatoes
1 litre fresh vegetable stock
½ head savoy cabbage, tough stalks discarded, leaves finely shredded
300g pack spinach and ricotta tortelloni
½ x 100g pack basil, leaves only
20g walnuts, toasted and roughly chopped
1 garlic clove, crushed
30ml extra virgin olive oil
15g vegetarian Italian hard cheese, grated
1 tbsp lemon juice
1. Heat the oil in a large, heavy-based pan over a low heat; add the onion, garlic and a pinch of salt. Soften for 5 minutes, until translucent. Add the carrots, celery and bay leaves; cook for 10 minutes. Add the courgette; cook for 5 minutes until soft.
2. Add the potato, beans, tomatoes and stock. Break up the tomatoes a little with a wooden spoon. Season, bring to the boil, then lower the heat to a simmer. Cook for about 20 minutes until the potato is tender. Meanwhile, in a small food processor, pulse the pesto ingredients into a smooth sauce.
3. When the potato is cooked, add the cabbage with 800ml water, cover and cook for 3 minutes. Add the pasta; cook for 2-3 minutes, until the cabbage is tender and the pasta cooked. Discard the bay leaves. Season if needed, divide between 6 bowls, then serve straight away with the pesto.
This recipe first appeared in Waitrose & Partners Food, November 2019 issue. Download the Waitrose & Partners Food app for the full issue.
Typical values per serving:
This recipe was first published in October 2019.