Seasonal local food recipe No.194 – Allegra’s tortellini in brodo d’estiva
![](https://camel-csa.org.uk/wp-content/uploads/2012/08/basil-camelcsa-190812.jpg)
Another easy 10-minute meal – vital in the present heatwave – this time from Allegra McEvedy (via Guardian Cook). Try it with with the peas, broad beans and basil in Camel CSA’s veg boxes this week.
She says: This has long been my top fall-back supper: warming, nutritious, quick and indisputably yum-a-licious. Without meaning to sound like a smartypants… a decent [homemade] stock is both the vital background and making of this dish – cube or concentrate just won’t do on this occasion.”
Serves 2
Preparation / cooking time: 10 minutes
Ingredients
500ml chicken stock
150g ready-made tortellini
A few slices of red chilli (optional)
2 handfuls of seasonal veg such as mange tout or sugar snaps, roughly sliced; courgette, diced; peas or broad beans; french beans cut into batons; or broccoli cut into tiny florettes
A large handful of summer herbs, such as basil, mint and parsley
Lemon juice, to taste
To finish
Parmesan, grated
Extra virgin olive oil
Salt and black pepper
![Broad-beans-peas-camelcsa-060713](https://camel-csa.org.uk/wp-content/uploads/2013/07/Broad-beans-peas-camelcsa-0607132-771x1024.jpg)
Method
Warm up the stock and, once steaming, drop in the tortellini and pop a lid on the pan. After 3-4 minutes, and when just cooked, add the veg of your choice. When the stock has come back to a simmer, turn the heat off and stir in most of the herbs, some seasoning and a little lemon juice to taste.
Ladle into warm, wide bowls and finish with a flourish of grated parmesan, a drizzle of olive oil and the last of the herbs.