Ingredients:-

Vegetabe Stock – 500ml

Mushroom Tortellini  – 250g, boiled (try Pastificio Bolognese available at gourmet stores)

Frozen Peas – Handfuls, defrosted

Salt and Pepper to taste

Basil – a small bunch, shredded

Lemon – ½ grated, zest only

Parmesan Cheese – 20g (optional)

Method:-

  • Heat the stock in a pan. Add the tortellini and cook until just tender, adding the peas for the last 2 minutes of cooking.  Season then stir in the basil and lemon zest.
  • Spoon into bowls and serve with crusty bread and a sprinkling of Parmesan.

PER SERVING – 398 kcals, protein 15g, carbs 62.3g, fat 11.6g, sat fat 5.4g, fibre 3.4g, salt 3.18g.