We’re coming into the height of tomato season here in Indiana. Every day we harvest a container of cherry and grape tomatoes of assorted colors from our plants. They explode in my mouth with their sweetness. I wanted to make a recipe showcasing these bursts of summer that was simple but satisfying and meat-free (although crispy pancetta would be a lovely salty hit in this Quick Tomato Pesto Tortellini recipe. If you’ve ever eaten pasta made from scratch you’ll agree with me there’s no comparing to the store-bought stuff, even if it is sold fresh or frozen. To make this meal quick, I chose to use store-bought cheese tortellini. Although I did make my own pesto because it’s infinitely better than the stuff in the jar and I have several basil bushes, I’ll leave the homemade versus store-bought pesto decision up to you; I have included the recipe for pesto.Jump to Recipe
Olive oil, garlic, a hint of chili, tomatoes, some wine, tortellini and butter tossed together and topped with fresh mozzarella and parmesan and popped under the broiler until the cheese is bubbly then dolloped with pesto. If you’re looking for a nourishing dinner and you’re in a bit of a hurry, then Quick Tomato Pesto Tortellini it is. Come autumn when our squash are flourishing, I will have to share a from-scratch tortellini or ravioli recipe. Ciao for now, Lovoni xo
QUICK TOMATO PESTO TORTELLINI
- ovenproof skillet – a cast iron skillets are perfect for this
- 2 tablespoons olive oil
- 4 garlic cloves, crushed
- 1 teaspoon crushed red pepper chilli flakes
- 1 cup dry white wine or vermouth
- 1 1/2 lbs cherry tomatoes, halved if large
- 2 tablespoons white balsamic vinegar
- A good pinch of sugar
- 1 tablespoon butter
- 20 oz cheese tortellini
- 8 oz fresh mozzarella ball, torn
- 1 cup finely grated fresh parmesan cheese
- Basil leaves, for serving
- 2 cups packed fresh basil leaves
- 1/2 cup pine nuts
- 1/2 cup finely grated fresh parmesan cheese
- 2 garlic cloves, peeled
- Pinch of sea salt and freshly ground pepper
- 1/2 cup olive oil, approximately
TO MAKE THE PESTO:
- Put the basil, pine nuts, parmesan, garlic, salt and pepper into the bowl of a food processor. Blitz until finely chopped. Scrape the mixture into a small bowl. Stir in the oil a tablespoon at a time until well combined and the pesto is a desired consistency. Cover pesto until ready to use. Makes about 3/4 cup.
- Place the 2 tablespoons of oil and the garlic in a large, ovenproof-skillet. Heat the skillet over medium heat, stirring occasionally, for 3 minutes or until the garlic is softened and fragrant, taking care not to burn it. Add the crushed red pepper and wine. Increase the heat to medium-high. Boil, uncovered, for 1 minute to cook off some of the alcohol flavor. Add the tomatoes, vinegar and sugar. Cook, uncovered, stirring occasionally, for 5 minutes until the tomatoes are softened and hot. Remove from the heat; stir in the butter.
- Meanwhile, bring a large pot of salted water to a boil. Cook the tortellini for 5 minutes or until the directions on the packet specify; drain. Add the tortellini to the tomato mixture; stir to combine. You can transfer the mixture to individual ovenproof skillets or bowls at this step or leave the mixture in the large, ovenproof skillet. Preheat the broiler (griller) to high. Arrange the mozzarella and parmesan over the tortellini mixture. Place the skillet 6 inches away from the heat source under the broiler for 1 to 2 minutes until the cheese is melted and bubbling. Dollop with pesto and extra basil leaves to serve.
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
I’m so happy you and your family enjoyed it & I appreciate you taking the time to let me know, thank you.