Brothy tortelloni with beans
Speedy dinners don’t have to be boring. Cooking shop-bought filled pasta in a garlic and chilli-spiked broth with creamy beans and robust cavolo nero is seriously satisfying for a meal cooked in just 15 minutes.
Ingreadient
- 1 tbsp extra-virgin olive oil, plus extra to drizzle
- 1 shallot, finely sliced
- 1 garlic clove, finely chopped
- ½ tsp chilli flakes, plus extra to serve
- 800ml vegetable stock
- 400g can borlotti beans, drained and rinsed
- 250-300g pack tortelloni (whichever flavour you prefer)
- 100g cavolo nero, stalks removed (see Tips)
Instruction
- Heat the oil in a saucepan over a medium heat, then add the shallot with a pinch of salt and cook for about 4 minutes until softened. Add the garlic and chilli flakes and cook for another 30 seconds.
- Pour in the stock, then bring to a simmer. Add the beans and cook for 3 minutes to warm through. Stir in the tortelloni and cavolo nero and cook for 2 minutes until tender. Serve in bowls with a drizzle of olive oil and some extra chilli flakes on top.
