Pesto tortellini

In one pan cook a packet of fresh tortellini (I used spinach and ricotta) and in another cook a few handfuls of frozen green veg, such as peas, beans and broad beans. Drain veg water into tortellini pan (might add a few vitamins!) and add a couple of dessertspoon of pesto to the veg along with a few dollops of natural yoghurt. Bring to a simmer. Meanwhile drain tortellini and serve topped with the mixed veg and pesto. Grated parmesan optional extra.