Pesto Tortellini – Terrific for Summer Entertaining

This dish is one of my all time favorites for quick and easy summer entertaining. This time of year means fresh garden basil is plentiful and cherry tomatoes are ripe and in season at the markets. You can make this delicious meal in 30 minutes. That means you can feed a hungry crowd a home cooked meal and still spend the day at the pool or on the beach! If you are so inclined, grill up some steak or chicken to accompany the tortellini, but with fresh bread and a nice wine it’s perfect alone. A crisp Chardonnay or Sauvignon Blanc will pair well with the pesto.

Ingredients:

• 2 packages (9 ounces each) refrigerated cheese tortellini
• 2 cups loosely packed fresh basil leaves
• 1/4 cup pine nuts, toasted
• 1/4 cup grated Parmesan cheese
• 1/2 cup shaved Parmesan cheese
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon coarsely ground black pepper
• 1 small garlic clove, crushed with garlic press
• 1/2 pint cherry tomatoes, each cut in half or into quarters if large

Directions:

1. In sauce pot, prepare tortellini in boiling water as label directs. Drain tortellini, reserving 1/2 cup pasta cooking water. Return tortellini to saucepot.

2. In blender, combine basil, pine nuts, Parmesan cheese, olive oil, salt, pepper, garlic, and reserved pasta cooking water and blend until mixture is smooth, stopping blender occasionally and scraping down sides with rubber spatula.

3. Add basil mixture and tomatoes to tortellini; toss until evenly mixed.

4. Top with shaved Parmesan cheese and pine nuts

Preparation Time: 15 min.
Cooking Time: 25 min.
Serves 6

recipe adapted from http://www.barlowsrecipes.com