Parla Asiago Tortellini & Pesto Salad
Here’s a wonderful way to enjoy Parla on a warm summer evening, especially when friends are over or you’re headed to a potluck block party. Works as a side salad, but trust us, everyone will want enough to make it their main course! Serve to suit to weather, warm or cold.
Ingredients
- 1 box Parla Asiago Tortellini
- 2 cups basil leaves
- 1 cup Cherry tomatoes, halved
- 1/3 cup Pine nuts
- 3 cloves Garlic, minced
- 1/2 cup Parmesan cheese, grated
- 1/2 cup extra-virgin olive oil
Servings:
Units:
Instructions
Pasta
- Cook Parla Asiago Tortellini from frozen by bringing 2 1/2 quarts water to rapid boil.
- Add frozen tortellini to water and gently stir with a spoon.
- Allow to cook on slow boil for 7 to 8 minutes.
- Remove from water with slotted spoon for drainage and place into large serving bowl.
- Add fresh pesto (recipe below) and halved cherry tomatoes to tortellini and gently toss.
- Sprinkle in a few of the roasted pine nuts. Add salt and pepper to taste.
Pesto
- 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)
- 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
- 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.
- 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.
- Remember to save a small amount of pine nuts to stir into or sprinkle atop of the finished dish.
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