I am loving Nigella's new aptly named series, Nigellisima, airing on BBC Two at the moment. Within just 10 minutes of watching the first episode, I was already logged onto Amazon and buying the accompanying book.
Being a pasta-addict, the first ten pages are solely dedicated to this carb-tastic treat so I was quick to try the 'Prawn Pasta Rosa' as I had some little prawns I needed to use up. I must admit, I did substitute the marscapone for leftover garlic and herb Philadelphia, but it turned out just as well I think.
I also made the 'Tortelloni Minestrone' with my Mum over the weekend with some homegrown veg from the garden. In the book, Nigella's version of this looks delicious with lots of bright green vegetables and beans, so I was a tad disappointed when my brocolli and peas decided to lose their emerald hue and leave the soup looking a bit dull and grey.
Ingredients:
2 courgettes
2 leeks
1 packet of tenderstem broccoli
1 small packet of fresh peas
Half white cabbage
3 cloves garlic
1 tin flageolet beans
130g tub fresh pesto
2 packets pea and mint tortelloni
1 litre vegetable stock
Preparation:
1) Chop all the vegetables into little cubes and add to a big saucepan
2) Add the pesto, beans and vegetable stock and bring to the boil
3) Simmer for around 45 minutes until the vegetables are cooked through, but still al dente
4) Add the tortelloni and cook for around 2 minutes (or whatever it says on the packet)
5) Season to taste and serve!
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