How to make Three Cheese Tortellini with Pesto Genovese
It's a recipe for wonderful!
RECIPE:
Serves: 4 Preparation time: 5 min Cooking time: 15 min
INGREDIENTS:
340g Barilla Tortellini
1 x 190g Barilla Pesto Genovese
10 sundried tomatoes, sliced
50g shaved Grana Padano or Parmigiano Reggiano cheese
Extra Virgin Olive oil
Rock salt, for pasta water
Sea salt and pepper, to taste
METHOD:
1. Boil a large pot of water. Once boiling add rock salt, we recommend 7 grams per litre of water.
2. Add the tortellini to salted boiling water and cook according to the instructions on the pack.
3. Drain the Tortellini, saving 1 ladle of cooking water and toss Tortellini and cooking water in a bowl with the Pesto Genovese. Stir allowing the Tortellini and Pesto to bind together, then add the sundried tomatoes.
4. Mix well, ensuring that the pasta is nicely coated with pesto, but be careful not to break the Tortellini.
5. Serve immediately with a drizzle of Extra Virgin Olive oil on top.
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