Ricotta, Basil Pesto Tortelloni, Peas, Basil Soup, Peanuts

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Ricotta, Basil Pesto Tortelloni, Peas, Basil Soup, Peanuts

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Ingredients

3 tortelloni with ricotta basil pesto (you can choose any pasta)
200 g peas
2 basil leaves
1 spoon Oil
150 ml Water
salt for taste
50g peanuts
  • Medium

Ingredients

Directions

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Another favourite dish with lots of flavours, with personality. The tortelloni are stuffed with ricotta, basil and pesto and you can mix with meat, soup, salad and veg. I chose a green, fresh, light soup.

How to Cook Ricotta, Basil Pesto Tortelloni, Peas, Basil Soup, Peanuts:

  1. I cook the tortelloni like 8-9 minutes in boiled water, and then I started to make the soup.
  2. I put peas with basil in a blender and I blended like 5-6 minutes with a little bit of oil, water and salt.
  3. For this soup you don’t need to use a pan, it’s very easy to make in a blender.

I don’t like to complicate my dishes too much, I want everyone to understand the process of the cooking so it can be easy to make. I hope you enjoy it. I love to share recipes with everyone who want to try new things, new food, new dishes. They don’t have to look like mine’s, but you can have the same taste.

Ricotta, Basil Pesto Tortelloni, Peas, Basil Soup, Peanuts
Ricotta, Basil Pesto Tortelloni, Peas, Basil Soup, Peanuts; Photo credit: foodbyflorin

 

Florin Emilian

Florin is a young chef, who is very passionate about good food and cooking. What started as a hobby, is now a full-time job, though the road was not without hurdles.

When he started working in a professional kitchen, he found it to be incredibly difficult, so he decided to quit. Later on he realized that his passion for the culinary industry was too big to give up. He’s a Romanian native, though he’s building a career in England. Follow him on Instagram and check out his blog, where he shares tons of delicious recipes.

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