Pesto is one of my favorite sauces for so many reasons: It’s easy to make, and the smell of fresh basil fills the house with its wonderful scent. When making pesto at home, you can customize it to your own tastes by adding or lessening garlic, olive oil, and cheese. This recipe brings a tantalizing new texture with the addition of sun-dried tomato.
GOOD FOR LEFTOVERS, NUT FREE, QUICK MEAL
YIELD: 2 CUPS / PREP TIME: 10 MINUTES / COOK TIME: 15 MINUTES
Pesto is one of my favorite sauces for so many reasons: It’s easy to make, and the smell of fresh basil fills the house with its wonderful scent. When making pesto at home, you can customize it to your own tastes by adding or lessening garlic, olive oil, and cheese. This recipe brings a tantalizing new texture with the addition of sun-dried tomato.
Sun-Dried Tomato Pesto Tortellini
- 1/2 cup sun-dried tomatoes, packed in oil
- 1/2 cup fresh basil
- 1 garlic clove
- 1/4 cup grated Parmesan cheese
- 2 tablespoons extra-virgin olive oil
- 1/8 teaspoon kosher salt (optional)
- 1 teaspoon salt 2 cups frozen cheese tortellini
1. Grind the sun-dried tomatoes, basil, and garlic in a food processor into about 1/4-inch size pieces. Add the cheese to the mixture and grind it into a paste.
2. Drizzle in 2 tablespoons olive oil gradually with the food processor running. Taste. Add kosher salt, if desired.
3. In a 3-quart saucepan, bring 2 quarts of salted water to a boil over high heat.
4. Add the frozen tortellini to the boiling water. Reduce the heat to medium. Boil the tortellini gently for 3 to 5 minutes until the pasta floats. Drain the tortellini, reserving about 1/2 cup of the pasta water.
5. Plate the pasta and toss with the pesto.
Get more easy recipes like this one in my Cooking For One Cookbook available on Amazon!
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