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1. Make pasta and put to rest. 2. Prepare filling. Trim and slice spring onions. Dice 1/4 of red pepper. Finely chop apricots. 3. Crush cardamoms and remove seeds. Crush seeds. 4. Grate zest from lemon. Mix spring onions, red pepper, apricots, cardamom seeds, lemon zest, fresh chives and goats cheese. Tortellini 5. Divide pasta into quarters. 6. Roll out thinly or use pasta roller set at Number 6. 7. Using a 2 1/2 inch plain tart cutter, cut out 5 circles per person. 8. Put a teaspoon of the mixture onto half of the pasta circle. 9. Moisten the edges with water and fold the pasta over the filling to form semi-circular shapes. Seal. 10. Take the two ends and wrap right over left. Twist and turn the ends underneath to form a little hat shape (chill well before cooking to set the shapes). 11. Repeat until you have 5 per portion. Stretch some cling film over a tray. Dust with flour and sit the tortellini on the film before fridging. 12. Cook briefly in boiling salted water for about 2 minutes until cooked "al dente". Drain well. Serve immediately with the mint pesto. Mint Pesto 13. Peel garlic. Strip mint leaves from stems. Puree all ingredients together in a blender or food processor until smooth. Season with salt and pepper to taste. NOTES : Chef:Tessa Bramley
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