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Ingredients
For the Creamy Pesto Tortellini:

20-oz refrigerated tortellini
1 cup frozen peas, thawed
8 oz pesto
1/4 cup half and half or heavy whipping cream
2 cups reserved pasta water
4 scallions, thinly sliced
2-3 tablespoons olive oil
pinch of crushed red pepper flakes
salt, to taste
1 lemon
For the Mediterranean Chicken Orzo:

2 boneless skinless chicken breasts
1/4 cup olive oil
1/2 of an onion, finely chopped
4 garlic cloves, grated
salt, to taste
freshly cracked black pepper to taste
1 cup orzo pasta (uncooked)
3 cups chicken broth
4-5 pitted Kalamata olives, chopped
2 roasted red peppers, diced
1/4-1/2 cup mild Harissa sauce
4-6 oz feta cheese
2 tablespoons finely chopped fresh parsley
For the Mediterranean Flounder:

1 and 1/2 pounds flounder fillets
1/4 cup olive oil
1 onion, cut in half and thinly sliced
4-5 garlic cloves, grated
1 (24-oz/680g) prepared pasta sauce
1/4 cup mild harissa or 1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried oregano
7-8 pitted Kalamata olives, chopped or 1 tablespoon capers
1-2 teaspoons finely chopped parsley
Instructions
Creamy Pesto Tortellini:

Bring a pot of salted water to a boil. Cook the tortellini according to the package instructions. Reserve 2 cups of the pasta water and drain the pasta. Set aside. In a large skillet cook the scallions with the olive oil over medium heat. About 2-3 minutes. Add the peas and season with salt and pepper and cook until warmed through. About 5-6 minutes.

Add the pesto and cream and warm through. Add the pasta and a cup of the pasta water along with thr crushed red pepper flakes. Mix together and taste. Adjust the seasoning if neeeded. Squeeze the lemon juice on top, toss and serve.

Mediterranean Chicken Orzo:

Season the chicken breasts on both sides with salt and pepper. In a large skillet that is heating over medium-high heat add the olive oil. Add the chicken and cook 3-4 minutes per side until browned. The chicken is cooked when the internal temperature reaches 165 °F. Set aside to rest. Add the onion to the skillet and more oil if needed. Cook the onions over medium heat until soft and golden. About 6 minutes. Add the garlic and warm through until fragrant.

Add the orzo pasta to the skillet along will the harissa, broth, oregano, salt, pepper, roasted red peppers, and olives. Bring to a boil then reduce the heat to medium. Cook for 7-8 minutes. The pasta will absorb most of the liquid. Slice the chicken and add it to the skillet along with the feta and parsley. Warm through for 1-2 minutes and serve.

Mediterranean Flounder:

Preheat the oven to 425 °F, 220 °C.

Place the onion slices and olive oil in a pan and cook over medium heat until soft and golden. About 10 minutes. Add the garlic and warm through until fragrant. Transfer the onions to a large roasting pan and add the tomato sauce and harissa with the oregano. Mix together and taste. Add more seasoning if needed. Season the fish fillets on both sies lightly with salt and pepper. Place them on top of the sauce and add the olives or capers. Bake on the center rack uncovered for 20-25 minutes.

Garnish with parsley and serve!


Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes

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