Description
Tortellini with Avocado-Pea Pesto and blistered tomatoes.
Ingredients
- 9 ounces, weight Store Bought Whole Wheat Cheese Tortellini
- 1 whole Medium Avocado, Peeled And Pitted
- 1 cup Spring Peas
- ¼ cups Fresh Basil
- ¼ cups Fresh Flat-leaf Italian Parsley
- 3 cloves Garlic, Peeled
- 2 Tablespoons Unsalted Nuts (almonds, Walnuts, Pine Nuts)
- ½ Medium-sized Lemon, Zested And Juiced
- ¼ teaspoons Coarse Salt
- ¼ teaspoons Black Pepper
- ¼ cups Plus 2 Teaspoons Extra Virgin Olive Oil, Divided (up To Double This May Be Needed)
- 1 pint Cherry Tomatoes, Halved
- ¼ cups Shaved Parmesan Cheese
Preparation
1. Prepare tortellini according to package directions. Drain and place in a bowl.
2. Combine avocado, peas, basil, parsley, garlic, nuts, lemon zest and juice, salt and pepper in a blender or food processor. While pulsing, drizzle in 1/4 cup of olive oil (you may need double this), scraping sides regularly with a spatula, until pesto reaches desired consistency. Taste and adjust seasoning, if necessary. Set aside.
3. Heat a cast iron grill pan to medium-high. Drizzle tomatoes with olive oil and season with a dash of salt and black pepper. Place tomatoes in the hot pan and cook 1-3 minutes, until tomatoes are blistered.
4. Mix about half the pesto with the tortellini until coated. Serve hot or cold with blistered tomatoes and garnish with Parmesan cheese.
Note: To use up the other half of the pesto, serve with salmon, chicken, pasta or on toast. Keep in an airtight container in the fridge for up to 5 days.
