- 700-750g box of filled tortellini
- 1 recipe of pesto (recipe to follow)
- 1 clove garlic
- 2 tbsp olive oil
- 4 stalks of asparagus, chopped into 2-inch pcs and boiled
- 1 orange pepper, chopped
- 1/2 cup chopped mushrooms
- 1 1/2 tbsp italian seasoning (or Mrs. Dash)
- 1/4 cup pine nuts
1. Cook pasta according to package directions, removing them from the boiling water about 1 minute before they are completely finished cooking. Drain pasta, set aside.
2. Meanwhile, fry garlic in olive oil and add in the boiled asparagus, orange pepper and mushrooms; fry but don't allow vegetables to become soft. Add italian seasoning to the vegetables continue to fry for 1 minute.
3. In a large skillet, fry the vegetable mixture and the pasta over medium heat; coat the pasta well with the vegetables and oil.
4. Add in pesto gradually, by the tablespoon, and stir to coat the pasta. Continue to add enough pesto to add a fragrant taste to your dish. Once the taste is as you like it, remove pasta from heat, place on serving plates and garnish with pine nuts.
My parents were content with their alfredo tortellini, but I quite enjoyed this pesto dish. The pasta was fragrant, but not too strong that it over-powered the taste of the pasta. After eating my pesto pasta, I tried a little bit of the alfredo pasta and found it way too salty. My mom and dad were adventurous enough to sample my dish, but my sisters didn't find the idea of green pasta appetizing... oh, kids... so funny. I had some pesto left over from dinner and decided to save it for later use. I think I'll have some tomorrow, with some french bread or cheese and crackers... wow, so classy :P