Chef Kelley created this recipe, perfect for an easy weeknight dinner. Delicious and super versatile.
Ingredients
- 1/2 cup pesto store bought or homemade
- 3-4 tbsp MTOO Sicilian Lemon Balsamic Vinegar
- 1 lb. refrigerated cheese tortellini
- 2 TBSP MTOO Basil Olive Oil
- 1 tsp MTOO EVERYONE LOVES A PIZZA BLEND
- 8 oz fresh asparagus trimmed and sliced into ¾-inch pieces
- 1 14oz can quartered artichoke hearts, drained
- 1/3 cup sliced sundried tomatoes packed in oil and drained
- 1/3 cup pitted kalamata olives
- 2 cups fresh arugula
- 3 TBSP pine nuts toasted
- 1/3 cup shaved parmesan cheese
- Salt and pepper to taste
Instructions
- In a small jar or glass measuring cup, combine pesto and LEMON BALSAMIC VINEGAR
- Prepare tortellini according to package instructions in a pot of boiling, salted water until al dente. Use a slotted spoon to transfer the cooked tortellini to a colander to drain. Add them to a large bowl and toss with 2 TBSP BASIL OLIVE OIL and EVERYONE LOVES A PIZZA BLEND.
- To the same pot of boiling water, add asparagus and cook for 2 minutes. Drain and transfer to a bowl of ice water to stop the cooking. Drain the asparagus and add to the bowl of tortellini.
- Add the artichoke hearts, sun-dried tomatoes, olives, and arugula.
- Toss everything with the pesto vinaigrette and a good pinch of salt and pepper. Stir to combine. Scatter toasted pine nuts and shaved Parmesan. Give one last stir and serve.
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