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Tortellini with sun-dried tomato & goat's cheese pesto
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Create a zesty macadamia pesto to pair with your preferred stuffed pasta.
Ingredients:
  • 1 x 625g pkt fresh veal tortellini
  • 125.00 ml loosely packed fresh small basil leaves
  • 20g shaved parmesan
  • 60g (1/3 cup) macadamia nuts
  • 80g sun-dried tomatoes, drained
  • 125.00 ml loosely packed fresh basil leaves
  • 60g soft goat's cheese
  • 60ml (1/4 cup) olive oil
  • 60ml (1/4 cup) water
  • Salt & freshly ground black pepper
Instructions:
  • Preheat your oven to 180C. Spread the macadamia nuts on a baking tray and bake for about 5 minutes until toasted.
  • In a food processor, combine macadamias, sun-dried tomatoes, basil, and goat's cheese. Process until finely chopped. With the motor running, slowly pour in the combined oil and water until well combined. Season with salt and pepper to taste.
  • Boil tortellini in salted water until tender, then drain. Return to the pan and toss with pesto and basil until just combined.
  • Divide the pasta evenly into shallow serving bowls. Sprinkle each with a generous amount of flavorful parmesan cheese, and serve promptly for the best experience.

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