I don’t know about you but my house is a mess, the laundry is a joke and I’m letting fruit snacks pass as a daily serving as fruit these days. Please tell me you're kind of in the same boat or at the very least, can symphathize…..
This quarantine has me utterly exhausted and on more occasions than I’d like to admit- a bit irritable (read: bitchy).
Ughhh….this too shall pass and I keep on reminding myself of the Blessing we have, not the inconveniences we are currently dealing with.
But while things are a wee bit tougher, I am more than happy to take kitchen shortcuts to quick yet satisfying meals. Food, after all, is probably one the top things that can uplift my mood. Your’s too, right?
So this dish….no real cooking necessary. I can hardly even call it a recipe. I’d probably categorize it as just directions on how to pair two products for a delicious meal. The pesto is just salty enough to counter the smokey roasted tomato flavor in the pasta. I added the pignoli nuts to add some texture and to ‘fancy’ it up. In the end, it came together wonderfully. And although it didn't make the house look any cleaner or give me the energy to fold the laundry, it did give me a meal to enjoy with my husband and for that I’ll never complain. Enjoy….
Roasted Tomato & Mozzarella Tortelloni sautéed with Pesto & Pignoli Nuts
Serves: 2-3 full size portions, 4-6 appetizer portions
1 package (9oz) Roasted Tomato Mozzarella Tortelloni, preferably Rana brand
1/2 7 oz package prepared Pesto Sauce, preferably Rana brand
3 TBS toasted pignoli nuts
Freshly Grated Parmigiano Reggiano Cheese
Fresh Cracked Black Pepper, to taste
Boil water and prepare tortellini according to package directions, reserve about 2-3TBS cooking water after draining
While tortellini cooks, heat pesto in a medium skillet over medium-low heat
Add drained tortellini to skillet with pesto, keep heat on low, toss well to combine. If you want pesto thinner or need a bit more to coat tortellini - add 1 TBS at a time of reserved water. Toss to combine
Plate your bowls, top with fresh grated Parmigianno, sprinkle with pignoli nuts and cracked black pepper