Cheese Tortellini with Basil-Pesto Sauce


  • ½ pint(s) cherry tomatoes, each cut in half or into quarters if large
  • 1 small garlic clove, crushed with garlic press
  • ¼ teaspoon(s) coarsely ground black pepper
  • ¼ teaspoon(s) salt
  • 1 tablespoon(s) olive oil
  • ¼ cup(s) grated Parmesan cheese
  • ¼ cup(s) pine nuts (pignoli), toasted
  • + 2 more ingredients
    • 2 cup(s) loosely packed fresh basil leaves
    • 2 package(s) (9 ounces each) refrigerated cheese tortellini

1. In saucepot, prepare tortellini in boiling water as label directs. Drain tortellini, reserving 1/2 cup pasta cooking water. Return tortellini to saucepot. 2. In blender, combine basil, pine nuts, Parmesan cheese, olive oil, salt, pepper, garlic, and reserved pasta cooking water and blend unti...

View full recipe at SpringPad


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