Tortellini Pesto with Sun-dried Tomatoes
Author: Pizza Today
Recipe type: Entree
Ingredients
- 18 ounces of fresh cheese tortellini
- ½ cup pesto (recipe follows)
- ½ cup grated Parmesan cheese
- ¼ cup sun-dried tomatoes, drained and chopped
- ¼ cup fresh basil, chopped
Instructions
- Drop tortellini into boiling salted water.
- Cook until they float on top; drain.
- Toss with pesto, cheese, sun-dried tomatoes and basil.
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Pesto
Tortellini Pesto with Sun-dried Tomatoes
Author: Pizza Today
Recipe type: Sauce
Ingredients
- 1 cup fresh basil, washed, dried and stems discarded
- 2 cloves garlic (or more, according to taste)
- 1 tablespoon pine nuts
- Salt to taste
- 1 tablespoon freshly grated Pecorino cheese
- 1 tablespoon freshly grated Parmesan cheese
- 5 tablespoons extra-virgin olive oil
Instructions
- Crush basil in a mortar and pestle with garlic, pine nuts and salt.
- Once a thick paste forms, grind in the cheeses.
- Whisk or blend in the oil.
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