Tortellini Ricotta & Spinaci WITH PEPPERS, PESTO, & GOAT CHEESE
INGREDIENTS
- 1 pack Tortellini Ricotta & Spinaci Giovanni Rana
- 1 container Pesto Sauce Giovanni Rana
- 250 g jar roasted peppers, drained
- 35 g fresh goat cheese
- 8 g chopped 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.
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.
INGREDIENTS
SERVINGS
-
+
- 1 pack Tortellini Ricotta & Spinaci Giovanni Rana
- 1 container Pesto Sauce Giovanni Rana
- 250 g jar roasted peppers, drained
- 35 g fresh goat cheese
- 8 g chopped 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.
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.
