Simple Gourmet - Pesto and Sundried Tomato Tortellini

By Heather Roberts |

Published 05/12 2014 11:39AM

Updated 05/12 2014 05:42PM

Pesto and Sundried Tomato Tortellini

4 ½ lb Cheese tortellini, frozen
¼ lb Sundried Tomatoes
¼ cup Pesto
1 oz Olive Oil
¼ cup Parmesan Cheese

Bring sundried tomatoes to the boil in water. Shut off heat and let sit for twenty minutes. Drain.
Rough chop sundried tomatoes. Mix with pesto, oil and cheese.
Poach tortellini in simmering water. About 5 minutes. Drain most of the water off and toss with 4 cups of the sundried tomato mixture. Spoon 12 ounces into a bowl. Garnish with parsley

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