Cheesy Tortellini Pesto Skillet

Cheesy Tortellini Pesto Skillet





​Prep Time: 15 Min
Cook Time: 10 - 15 Min

WHAT YOU NEED

PESTO

• 1 C Fresh Basil
• 1/2 C Fresh Parsley
• 1/2 Lemon
• 1/4 C Raw Walnuts
• 1 Tbsp. Hemp Hearts
• 1/4 C Grana Padano, grated
• 2 cloves Garlic, crushed
• 1/4 Tsp. Red Pepper Flakes
• 1/3 C + 1 Tbsp. EVOO
• 1 Tbsp. Water
• 1/2 Tsp. Sea Salt

SKILLET

• 400g Frozen Cheese Tortellini Pasta
• 2/3 C Pizza Mozzarella, shredded
• Chili Oil
• Red Pepper Flakes
• Fresh Basil, garnish

DIRECTIONS

• Add all of the ingredients for the pesto to a small, personal sized vortex blender. Blend until smooth and creamy. Transfer to a bowl, cover, and refrigerate.
• Bring a large pot of cold, heavily salted water to a boil on medium high heat. Once heated, stir in the frozen tortellini and cook a minute less than what is recommended for al dente. Strain the pasta making sure to reserve about a 1/2 c of the pasta water. 
• Set the oven to BROIL 500 F.
• In a large mixing bowl, toss the tortellini pasta together with as much of that fresh pesto & red pepper flakes as you desire, adding pasta water to help the pesto coat all of the tortellini until nice and evenly coated. 
• Spray the inside of a 10 - 12" skillet with cooking spray. Add the tortellini to the skillet and give it a good drizzle of chili oil. Sprinkle over the pizza mozz & grana padano.
• Place the skillet under the broiler until cheese is melted and bubbly with some golden browning action.
• Serve garnished with additional pep flakes, grana padano, fresh basil, and chili oil. ENJOY!

HAPPY VEG