07 February 2010

Pesto Tortellini

1 large package your fave tortellini (I used cheese)
1 jar Classico Basil Pesto or homemade (recipe below)
Grated Parmesan/Romano
1 1/2 cups pasta cooking water

In pot, prepare tortellini in salted boiling water as label directs. Drain tortellini, reserving pasta cooking water. Return tortellini to pot.
Add fresh or Classico basil pesto and enough pasta water to create sauce to tortellini; toss until evenly mixed. Sprinkle with extra grated Parmesan. Serve hot.

Homemade Basil Pesto
In blender, combine 2 cup(s) loosely packed fresh basil leaves, 1/4 cup(s) toasted pignoli (pine nuts), 1/2 cup(s) Parmesan cheese, 1/2 cup - 3/4 cup olive oil, 1/2 tsp salt, 1/4 tsp pepper, & 1 chopped garlic clove, and blend until mixture is smooth, stopping blender occasionally and scraping down sides with rubber spatula.

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