Ingredients
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3 tortelloniwith ricotta basil pesto (you can choose any pasta)
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200 g peas
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2 basil leaves
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1 spoon Oil
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150 ml Water
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salt for taste
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50g peanuts
Directions
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:
- I cook the tortelloni like 8-9 minutes in boiled water, and then I started to make the soup.
- I put peas with basil in a blender and I blended like 5-6 minutes with a little bit of oil, water and salt.
- 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.
