Last Thursday I got up bright and early knowing that I had a busy day ahead of me. It involved the hitting gym, cleaning the house, getting ready for a family visit and completing the Daring Bakers Challenge. By dinner time I was exhausted and ready to run to the nearest drive through to pick up a burger and fries. That however, would’ve made the trip to the gym earlier in the day a big waste of time. Instead, I decided to look for a meal that was short on time but big on flavor. This quick pasta is just that. There are 4 ingredients and 2 steps. I had this meal on the table in 10 minutes.
For this recipe you can use store bought pesto but I had just purchased a bunch of basil the day before so I made my own. It is fairly easy to make. I will say that a package of pine nuts can be pretty expensive. If you are only using them for this recipe, check the bulk section of your grocery store. I found some there, got exactly the amount I wanted and it only cost a few dollars.
Cheese Tortellini with Pesto and Sun Dried TomatoesPrint Recipe
- 1 (9 ounce) package fresh cheese tortellini pasta
- 1/2 cup pesto (see below)
- 1/2 cup sun dried tomatoes packed in oil
- Freshly grated Romano or Parmesan cheese
- 2 cups packed fresh basil leaves
- 4 cloves garlic peeled
- 1/3 cup pine nuts
- 1/2 cup freshly grated Romano or Parmesan cheese
- 1/2 cup of extra virgin olive oil
- kosher salt and fresh cracked pepper to taste
Cook pasta according to package directions. Drain. Transfer to serving bowl.
Combine basil, garlic, pine nuts and cheese in a food processor. Pulse until finely chopped.
With the food processor running, slowly pour in a steady stream of extra virgin olive oil until combined. Refrigerate any unused portion in a airtight container for up to 1 week.
Mix pesto with tortellini and sun dried tomatoes. Toss to coat pasta. Sprinkle with cheese.