Pesto Tortellini & Tomatoes
1min
3min
1
480
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Chef's Note
Emulsify pesto with starchy pasta water instead of cream to create a rich, clingy sauce without heavy fats.
Tags
Ingredients
5 oz uncooked fresh cheese tortellini
1/2 cup cherry tomatoes
2 tbsp jarred basil pesto
Instructions
- 1
Wash 1/2 cup of cherry tomatoes and prick each one once with a clean toothpick or fork to prevent them from bursting.
- 2
In a deep microwave-safe bowl, add 5 oz of uncooked fresh cheese tortellini and pour in 1 cup of water to cover them.
- 3
Microwave on high for 3 minutes, or until the tortellini are tender and cooked through.
- 4
Carefully spoon out and reserve 2 tbsp of the hot, starchy pasta water from the bowl, then safely drain the remaining water from the tortellini.
- 5
Immediately add 2 tbsp of jarred basil pesto, the 1/2 cup of cherry tomatoes, and the 2 tbsp of reserved starchy pasta water to the hot tortellini in the bowl.
- 6
Stir vigorously for 30 seconds to emulsify the pesto and pasta water into a smooth, clingy sauce, and serve immediately.
Nutrition Information (per serving)
480
16g
48g
24g
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