Goat's cheese tortellini with broad bean and pea butter recipe | delicious. magazine

Ingredients

• For the stock
• 2 carrots, washed and diced
• 1 celery stick, washed and diced
• 1 small leek, washed and diced
• 6 peppercorns
• For the pasta
• Pinch of saffron strands
• 300g ‘00’ pasta flour, plus extra for dusting
• 2 tsp olive oil
• 2 large eggs, plus 4 large egg yolks
• for the pasta filling
• 450g piece French chevre blanc log (goat’s cheese), rind removed
• 2 large eggs
• Good handful of fresh parsley, chopped
• 20g Parmesan, grated
• For the butter sauce
• 150g freshly shelled peas or frozen peas, thawed
• 150g freshly shelled broad beans or frozen broad beans, thawed
• 100g butter, cut into small cubes
• Small bunch of fresh mint, leaves finely shredded
• 50g Parmesan, grated