Tortellini Pesto Caprese Food

PESTO TORTELLINI SKEWERS

Steps:

• Cook tortellini according to package directions. Drain when cooked and rinse with cold water.
• In a medium size bowl, mix together the tortellini and mozzarella balls with pesto sauce. Stir gently so they don't break apart.
• On small skewers, alternate tortellini, mozzarella balls wrapped in pepperoni and tomatoes. You will use 24 pieces of tortellini and mozzarella balls. There might be a few extra leftover.
• Makes 24 skewers.

TORTELLINI CAPRESE SALAD

Steps:

• Cook 1 pound cheese tortellini as the label directs; drain and rinse under cold water. Toss with 1 pint halved heirloom cherry tomatoes, 8 ounces pearl mozzarella balls, 1/2 cup chopped basil, 1/3 cup olive oil and 2 tablespoons white balsamic vinegar. Season with salt and pepper.

PARMESAN-PESTO TORTELLINI

Steps:

• Cook tortellini as directed on package, omitting salt.
• Meanwhile, process basil, cheese and garlic in food processor until well blended. With motor running, gradually add oil through feed tube at top, processing until well blended.
• Drain tortellini; place in large bowl. Add pesto; mix lightly.

TORTELLINI WITH PESTO & BROCCOLI

Steps:

• Bring a large pan of water to the boil. Add the broccoli, cook for 2 mins, then add the tortellini and cook for 2 mins, or according to pack instructions. Drain everything, gently rinse under cold water until cool, then tip into a bowl. Toss with the pesto, pine nuts and balsamic vinegar. Add the tomatoes, pack into containers and chill. Let the salad get to room temperature during the morning to get the most flavour from the tomatoes and pesto.

RAVIOLI OR TORTELLINI WITH PESTO AND SPINACH

Steps:

• Cook pasta according to package directions.
• Spray a skillet with cooking spray and saute minced garlic until fragrant. Add chopped fresh spinach. If using frozen defrost and add to pan. Cook until wilted.
• Add pesto and broth to pan and cook until heated through.
• Plate pasta and top with sauce. Top with fresh grated parmesan. Add red pepper flakes if desired.

PESTO TORTELLINI

Steps:

• Chop parsley in a blender or food processor.
• With motor still running, add pine nuts, garlic cloves, basil and salt.
• Continue processing until garlic is finely chopped.
• Slowly drizzle in olive oil.
• Then stop machine and fold in parmesan cheese.
• Cook tortellini according to package directions.
• Drain and toss with sauce.
• Serve as an appetizer at room temperature with toothpicks.
• Or serve chilled as a salad.
• Can also serve warm as a pasta dish.