4 garlic cloves, peeled and halved
40 g parmesan, grated
Juice of 1/2 a lemon
120 ml extra-virgin olive oil
Salt and black pepper
1.2 chicken stock
1 leek, washed and chopped
500 g spinach and Ricotta tortellini
250 g peas, fresh or frozen
1 In a food processor, combine the kale, garlic, Parmesan and lemon juice. With the motor running, add the oil in a steady stream and blend until smooth. Season to taste.
2 Heat three tablespoons of stock in a large saucepan for 1-2 minutes until it steams. Add the leek and simmer for 3-4 minutes.
3 Add the remaining stock and bring to a boil. Add the tortellini and peas, then stir in the kale pesto. Simmer for 5-6 minutes until heated through.
4 Add a squeeze of lemon juice and season to taste. Serve with extra Parmesan.