Last week I shared my recipe for homemade pesto. Pesto is an instant flavor enhancer for many different types of dishes, and recently I tried it over some tortellini.
I added the vegetables I had on hand in the refrigerator and the result was a quick, easy and tasty lunch that was a snap to prepare.
Although the base of this recipe is best kept the same: tortellini, tossed with a tablespoon of pesto and olive oil, you can alter the vegetables and cheese to your heart’s content.
Tortellini with Spinach, Broccoli, Peppers and Pesto
3 cups cooked tortellini pasta (about ½ pound)
1 cup spinach leaves
½ cup chopped red pepper
½ cup steamed broccoli florets
1 tablespoon pesto
1 tablespoon olive oil
2 tablespoons feta cheese
Cook the tortellini according to package instructions. While the tortellini is cooking, place the spinach leaves in a colander and steam over the cooking pasta.
Drain the pasta and spinach, set aside.
Chop the spinach and mix in a bowl with the pasta. Add the red pepper, broccoli, pesto and olive oil, tossing well.
Serve in a bowl and sprinkle with a tablespoon of feta cheese, and some fresh ground pepper, if desired.
Makes 2 generous servings, can easily be doubled.