Tortellini With Pesto Genovese Sundried Tomatoes And Shaved Parmesan Recipe

Cooking Directions

• STEP 1.Bring a large pot of salted water to a boil and cook the tortellini according to package instructions.
• STEP 2.In the meantime, prepare the pesto by blending together fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil until smooth.
• STEP 3.Once the tortellini is cooked, drain and transfer to a large bowl. Add the pesto sauce and sundried tomatoes, and toss until well coated.
• STEP 4.Serve the tortellini with a generous shaving of Parmesan cheese on top. Enjoy hot!

Cooking Tips

• For a creamier pesto sauce, add a splash of heavy cream or a dollop of Greek yogurt.
• Feel free to add some cooked chicken or shrimp to make it a heartier meal.
• If you prefer a vegetarian version, omit the Parmesan cheese or use a vegetarian alternative.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, simply microwave or heat in a saucepan with a splash of water or olive oil.
• Serve the tortellini with a side salad or garlic bread for a complete meal.