For the Broth
For the Tortellini
Garnish
• Chop off the whites of 4 medium spring onions(reserve the greens for another use or slice anduse for garnish).
Crush 4 garlic cloves with the flat of your knife.
Place both in a large pot and lightly sauté for 3 mins.
Add 10 cups stock or broth, 1 parmesan rind, and 1 large fresh parsley sprig
• Cover and bring to a simmer over medium heat.
Uncover and simmer until the flavours meld, 15 to 25 minutes.
Trim off the woody ends of the asparagus, then cut crosswise into1 to 2-inch pieces.
• Using a slotted spoon, remove the scallions, garlic, parmesan rind, and parsley and discard.
Add 1/2 teaspoon kosher salt and 1/4teaspoon black pepper to the broth.
Taste and season with more salt and pepper as needed.
• Roll out pasta into 20cm wide sheets and dust layers with flour, cut circles from sheet using size 90mm round cutters.
• Pipe 35 grms of cheese bechamel into centre of each disk.
• Fold each disk into individual tortellini’s and spray with water to stick, dust each with flour and store in cassette (air tight).
• Bring the broth back to a boil. Add tortellini’s and cook for 3.5 mins.
About 2 minutes before the pasta is cooked, add the asparagus and 100gr fresh peas.
Simmer until the vegetables are bright green and crisp-tender, 2 to 3minutes.
• Remove from the heat.
Serve hot with a small dollop of pesto, a garnish of shaved Parmesan cheese, and lemon wedge if desired.
