Tortellini Ricotta & Spinaci WITH PEPPERS, PESTO, & GOAT CHEESE
15
Easy
Tortellini Ricotta & Spinaci WITH PEPPERS, PESTO, & GOAT CHEESE
15
Easy
Tortellini Ricotta & Spinaci WITH PEPPERS, PESTO, & GOAT CHEESE
INGREDIENTS
1pack Tortellini Ricotta & Spinaci Giovanni Rana
1container Pesto Sauce Giovanni Rana
250gjar roasted peppers, drained
35gfresh goat cheese
8gchopped parsley
Kosher salt and freshly ground black pepper to taste
METHOD
Cook the Tortelloni according to package instructions and drain, reserving ½ cup of the pasta cooking water.
Whisk the pesto with a little of the pasta cooking water in a large bowl. Add Tortelloni and peppers and gently toss, adding more pasta water to achieve desired consistency. Season with salt and pepper to taste.
Divide the Tortelloni among plates and dot with the goat cheese. Garnish with parsley.
Cook the Tortelloni according to package instructions and drain, reserving ½ cup of the pasta cooking water.
Whisk the pesto with a little of the pasta cooking water in a large bowl. Add Tortelloni and peppers and gently toss, adding more pasta water to achieve desired consistency. Season with salt and pepper to taste.
Divide the Tortelloni among plates and dot with the goat cheese. Garnish with parsley.