Pesto Tortellini
Pesto Tortellini
Five in 25
Five Ingredients
1 bunch of basil leaves (about 2 cups loosely packed)
2 T nuts (we prefer walnuts but pine nuts are traditional)
½ cup freshly grated parmigiano reggiano cheese
1 bag of store-bought fresh tortellini of your choosing
2 pork chops or protein of choice
From the Pantry
½ cup olive oil
2-3 cloves of garlic
Salt and Pepper to taste
In a food processor, blender or mortar and pestle add the basil, garlic, nuts, cheese and about half the olive oil. Pulse/blend until chunky and then scrape down the sides and add the rest of the olive oil and blend until mostly smooth. Taste and season with salt and pepper as desired.
Season your pork to taste with salt and pepper and cook in a skillet over medium-high heat for 3-5 minutes per side or until cooked to your liking.
Cook the pasta per the package directions and toss with as much of the pesto as you want. Slice the pork into thick pieces and plate up over the pasta. Garnish with more pesto and freshly grated parmigiano.
If you don't use all the pesto, store it in an airtight container for up to 5 days in the fridge.
Dish Notes
If you’ve never had fresh pesto, you’ll be blown away by the vibrancy of the herbal flavor notes. It goes great on just about any pasta and meat so feel free to riff on this dish as you wish. To make vegetarian just skip the meat (make sure the stuffing in the tortellini is meat-free). For a vegan option you can use a vegan parmesan cheese in the pesto and just use a dairy free pasta like most dried shelf-stable pastas. Pesto makes even the blandest noodle drool-worthy!
