Pesto Tortellini
This recipe is my favorite vegetarian pasta dish. It tastes great the first night… and even better cold the next day!
INGREDIENTS
- Approximately 1 lb. fresh 3 cheese tortellini (I like to use Buitoni – a large package is a little over 1 lb.)
- 1/2 cup pesto sauce (either homemade* or store-bought works)
- 3 large roasted red peppers (either homemade** or store-bought works)
- 1/2 cup of mixed pitted kalamata olives
*PESTO SAUCE
- 2 cups packed basil leaves
- 2 cloves of garlic
- 1/2 cup Pecorino Romano cheese (Parmesan works, too)
- 1/4 cup pine nuts
- 1/2 cup olive oil
- Salt and pepper to taste
**ROASTED RED PEPPERS
- Red peppers
- Olive oil
HOW TO MAKE IT
- Chop the roasted red peppers into bite size pieces
- Finely chop the kalamata olives (I use this chopper and it’s awesome)
- In a large saute or non-stick frying pan, combine the peppers and olives with 1/4 cup of pesto sauce – saute the mixture over medium heat
- In a separate pot, cook the tortellini
- Combine the cooked tortellini with 1/4 cup of pesto sauce
- Once the peppers and olive mixture is heated through fold it in it with the cooked tortellini
PESTO SAUCE
- Combine all of the ingredients in a food processor and blend until smooth
- Storage: I typically make this in bulk during the summertime and then freeze it in ice cube trays – then I can enjoy fresh pesto sauce anytime
ROASTED RED PEPPERS
