Parla Asiago Tortellini & Pesto Salad
  1. Cook Parla Asiago Tortellini from frozen by bringing 2 1/2 quarts water to rapid boil.
  2. Add frozen tortellini to water and gently stir with a spoon.
  3. Allow to cook on slow boil for 7 to 8 minutes.
  4. Remove from water with slotted spoon for drainage and place into large serving bowl.
  5. Add fresh pesto (recipe below) and halved cherry tomatoes to tortellini and gently toss.
  6. Sprinkle in a few of the roasted pine nuts. Add salt and pepper to taste.
  1. Place basil and (almost*) 1/3 cup pine nuts into the food processor and pulse until finely chopped. (*Save a few pine nuts for garnish)
  2. Add garlic and parmesan cheese and pulse again until finely chopped and combined. While the food processor is running, slowly add the olive oil and process until pesto creates a paste.
Roasted Pine Nuts
  1. Pine nuts are wonderful and creamy whether raw or cooked, and you can use either way in your pesto. But to enhance the nutty, piney flavor, lightly roasting is recommended.
  2. Simply spread out 1/3 cup pine nuts on a baking sheet in a 350°F oven or toast them on top of the stove until golden brown. Keep an eye on them as they can burn quickly.
  3. Remember to save a small amount of pine nuts to stir into or sprinkle atop of the finished dish.