250g pack fresh filled tortellini (Spinach and Ricotta works well)
handful of basil leaves (optional)
grated parmesan, to serve
Spray a deep pan with Frylight and place over a medium heat. Wait until the Frylight goes clear and then fry the carrots and onion for 5 mins until starting to soften. Add the stock and tomatoes, then simmer for 10 mins. Add the peas with 5 minutes to go.
Once veg is tender, stir in the pasta. Return to the boil and simmer for 2 mins until the pasta is just cooked.
Stir in the basil, if using and add a sprinkling of parmesan. Season to taste and serve with some crusty bread on the side.