Ingredients:
1 c fresh broccoli florets, chopped into small pieces
½ c fresh sugar snap peas
1 T olive oil
¼ lb pancetta, cubed (can sub bacon)
1 leek, thinly sliced (white & light green parts only)
2 medium shallots, thinly sliced
2 garlic cloves, peeled, minced
4 c vegetable broth, plus 1 c water
1 lb refrigerated cheese tortellini (frozen may be used, but must be defrosted)
½ c frozen sweet peas (no need to thaw)
1 green onion, thinly sliced
1 c fresh spinach leaves, thinly sliced
2 T basil pesto
salt & pepper to taste

Procedure:
1. Blanch the Broccoli & Snap Peas: Bring a pot of water to boil. Prepare a large bowl of ice water & set aside.
2. Add broccoli & snap peas to a strainer that will fit into the boiling water & the ice water bowl.
3. Add this strainer to boiling water, let bubble for 1-3 mins, until the broccoli is bright green. Immediately place strainer in the ice water.
4. Let rest for several mins until the vegetables are cool. Remove & lay out the vegetables on a clean paper towel & pat dry.
5. Thinly slice the snap peas, set the snap peas aside with the broccoli.
6. Heat a heavy-bottom stock pot over medium heat. Add the oil, heat until it shimmers. Add the pancetta & leeks. Cook until fat from pancetta begins to render.
7. Add shallots & garlic. Cook, stirring for 1 min. Pour in the broth & 1 c of water, bringing it to a light boil.
8. Add the tortellini. Turn heat to low & cook for about 5 mins or until the tortellini floats. Add broccoli, snap peas, frozen sweet peas, green onions & spinach.
9. Simmer for 2-3 mins. Stir in the basil pesto. Add salt & pepper to taste.
10. Serve topped with your choice of shaved parmesan, red chili pepper flakes, sliced green onions or purchased crême fraîche.