
Summer is my time to cook delicious meals that are easy and satisfying. Lately, I’m having fun with a large salad where I put the entire meal on a bed of lettuce and serve. I love tortellini tossed with pesto sauce so I put it on a bed of lettuce, surrounded by cheese, eggs, marinated mushrooms, and tomatoes. You could use any combination with the tortellini for the salad toppings.
Be creative, and have fun!
1 package (9oz.) Buitoni Three Cheese Tortellini
1/4 cup Pesto* Recipe below or use Buitoni refrigerated pesto
2 Tablespoons toasted Pinenuts
1 head Boston Bib lettuce, cleaned and separated.
1 can Cento Artichokes, quartered
1 cup Pastene Marinated Mushrooms
1 cup tri-colored cherry tomatoes
3 hard-boiled eggs, peeled and sliced in half
2 ounces goat cheese, crumbled
*Pesto Sauce
4 cups packed fresh basil
1/2 cup olive oil
1/2 cup pine nuts
2 cloves garlic
1/2 parmesan cheese
1/2 cup olive oil
1/2 teaspoon sea salt
Combine basil, oil, pine nuts, and garlic in a blender. Blend until paste forms, stopping often to push down basil. Add both kinds of cheese and salt; blend until smooth. Transfer to a small bowl. Freeze unused pesto.
Boil tortellini according to package instructions and drain. Place tortellini in a medium-size bowl. Toss with pesto and pine nuts. Chill for 1 hour.
Place lettuce on a large serving plate. Mound tortellini in the center. Arrange artichokes, mushrooms, eggs, tomatoes, and goat cheese around the tortellini.
Enjoy!
Sounds delicious 😋
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