Creamy Red Pesto Tortiglioni Skillet with Broiled Mozz

Creamy Red Pesto Tortiglioni Skillet
with Broiled Mozz




Prep Time: 10 Min
Cook Time: 15 - 20 Min

Yields: 3 - 4 Servings

WHAT YOU NEED

• 4 1/2 C Dry Tortiglioni Pasta
• 2 Tbsp. EVOO
• 1 Tbsp. Pepperoncini in Oil *
• 2 cloves Garlic, crushed & minced
• 1 Yellow Onion, finely diced
• 1 C White Wine
• 1/2 Lemon, zest & juice
• 185ml Store Bought Red Pesto **
• 1/3 C Whipping Cream, room temp
• 1 C Pizza Mozzarella, shredded
• Himalayan Salt & Cracked Pepper
• G A R N I S H - Fresh Parsley, Fresh basil, Red Pepper Flakes, Grana Padano

N O T E S
* You can substitute green pesto, sundried tomato pesto, artichoke pesto, whatever your local retailer has in stock would work perfectly.

** If you don't have / can't find pepperoncini in oil, simply substitute a Tbsp. of EVOO along with up to a tsp. of pepper flakes for heat.

DIRECTIONS

• Bring a large pot of cold, heavily salted water to a boil. Once boiled, leave covered until needed.
• In the meantime, begin heating the EVOO, pepperoncini, lemon zest, and garlic, in a large skillet set to just about medium. Once heated, stir and let everything sizzle together for 30 seconds - 1 minute without burning. Next, add the onions and a good pinch of both salt & cracked pepper. Stir and cook 5 - 7 minutes until onions are no longer crunchy.
• Next, add the lemon juice and wine. Cook until the wine has mostly reduced. At this point, add your tortiglioni to the boiling water and cook to just before al dente. Take a little pasta water and add it to your skillet to keep things simmering while your pasta cooks.​

• Next, add the prepared pesto to the skillet along with a little more pasta water. Stir until everything is combined in the skillet. Reduce the heat slightly and simmer until your pasta is finished cooking.
• Fold in the room temperature cream and continue to simmer until pasta is cooked. Strain your pasta directly in to the skillet and start tossing to coat your pasta in the sauce. Add additional pasta water if needed to emulsify and coat all of your noodles. Once the pasta is al dente / to your liking, remove the skillet from the heat. Season to taste with Himalayan salt.
• Preheat your oven to BROIL 500 F / HIGH.
• Sprinkle the shredded mozzarella over the skillet of pasta and place under the broiled until melty and bubbly with some gorgeous browning / blistering. Remove and set on to a wire cooling rack.
• Garnish your skillet with pepper flakes, fresh herbs, and grana padano. Serve each portion garnished with additional herbs / grana padano if desired. ENJOY!

HAPPY VEG