Tortellini with Peas in Broth
By chef Gulasch
Stuffed pasta served in a light broth with peas and carrots. A simple yet tasty spring combination.
- 15 min
- total
- Easy
- level
3 min prep · 12 min cook
What you will need
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Tortellini 125 g -
Green Peas 75 g -
Chicken bouillon 0.25 pcs
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Italian Hard Cheese 0.5 tbsp -
Butter 1 tbsp -
Garlic 1 clove
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Steps to cook
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Prepare the ingredients. Prepare the ingredients, today's dish will be made from these ingredients 🍝✨ and bring water to a boil
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Cook the tortellini. Add the tortellini to boiling salted water and cook over medium heat according to the package instructions for about 7 minutes
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Chop the garlic. Peel the garlic and finely chop it
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Saute the garlic in butter. Melt the butter in a pan, add the garlic, and saute over medium heat for about 2-3 minutes, until fragrant
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Add the tortellini, peas, and broth. Add the cooked tortellini, peas, and bouillon dissolved in water (or use broth, if you have it), bring to a boil over medium heat, and season with salt and pepper
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Serve with cheese. Serve, optionally sprinkled with cheese 🍽️✨
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