Sometimes, we forget the obvious, that boiled things go together and that pesto is wonderful on
all kinds of vegetables.
In certain regions of Italy they serve their gnocchi with cooked potato chunks. So if it is good with
gnocchi, why not with tortellini!
Of course some dinner creations are about using up what you have on hand, and then
amazing creations come together unexpectedly!
As Always,
ENJOY!
INGREDIENTS
16 oz. cheese tortellini
16 oz. red potatoes
1/4 cup basil pesto
olive oil
romano cheese
pine nuts
Quarter the potatoes and cook in a large pot of boiling salted water, until tender. Remove from pot with a slotted spoon and put into a large serving bowl.
In the same pot with the boiling salted water, put the tortellini. Cook for a few minutes until tender. Remove with a slotted spoon, and place into the same serving bowl as the potatoes.
Add the pesto to this bowl with a good drizzle of olive oil and some of the hot cooking water left in the pot. Just enough so that the pesto becomes a nice sauce coating the potatoes and tortellini.
Top with grated romano cheese and pine nuts. Serve.
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