Pesto Veg Tortellini

Pesto Veg Tortellini



Prep Time: 15 Min

​Cook Time: 17 Min

 

1. Fill a large pot ¾ the way full with cold water. Place on the burner at medium high heat and cover. Once boiled, season liberally with sea salt and leave covered until needed.

 

1. Begin melting the butter in a large frying pan. Once melted, add the EVOO and wait for bubbling. Add the onions, peppers, pepper flakes, and a good pinch of sea salt. Sautee 5 – 6 minutes stirring occasionally.

 

1. Stir in the garlic and another pinch of sea salt. Continue cooking 2 minutes.

 

1. Add the tomatoes, artichokes, and 2 Tbsp. pesto. Stir to combine everything, cover, and cook 4 – 5 minutes stirring occasionally.

                 Grocery List

• 2x 250g Olivieri 3 Cheese Tortellini
• 2 Tbsp. Unsalted Butter
• 2 Tbsp. EVOO
• ½ Red Onion, sliced
• 1 Bell Pepper. Diced
• 2 cloves Garlic, crushed & minced
• 1 C Cherry Tomatoes, halved
• 170ml jar Marinated Artichokes, chopped
• ½ Tsp. Red Pepper Flakes
• 3 Tbsp. Pesto
• 1/3 C Pasta Water
• 2 Tbsp. Grated Parmesan
• Sea Salt
• Fresh Basil - Garnish

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1. While completing step number 4, add the pasta to the boiling water. Stir and cook according to package directions. Make sure to undercook by a minute or so to accommodate for mixing in the sauce.

 

1. Once the pasta has cooked, use a slotted spoon to transfer the pasta directly into the pan with the sauce. Scoop out 1/3 C pasta water and add it to the pasta along with the last tablespoon of pesto and a final pinch of sea salt. Cover and cook 1 – 2 minutes,

 

1. Remove from heat and stir in the parmesan cheese. Taste and adjust seasonings to taste.

 

1. Finish with a garnish of fresh basil and a drizzle of EVOO. ENJOY!