Tortelloni broth with dill & vegetables

1. Heat the oil in a large saucepan. Cut the asparagus into bitesize lengths, keeping the stalks and tips separate. Sizzle the stalks for 2 minutes, then add the tips and cook for 1 minute more. Follow with the garlic, then after 30 seconds, the stock. Bring to a simmer.

2. Tip in the petit pois, return the pan to a boil, then drop in the pasta. The stock won’t fully cover it, but that’s OK.

3. Cover and simmer for 3 minutes until the pasta is tender. Check for seasoning, then spoon the tortelloni, vegetables and broth into bowls, scatter over the dill and grated cheese and serve with the crusty bread.

Cook’s tip Dill is a delicious soft herb. Try stirring the rest of the pack leftover from this recipe through mayo or crème fraîche for a sauce to go with chicken or fish, or thin the mixture down with some lemon juice and olive oil to make a creamy salad dressing. You could also toss this mixture through hot pasta or rice – great with Parma ham or prawns.