BARILLA THREE CHEESE TORTELLINI WITH PESTO ALLA GENOVESE, SUNDRIED TOMATOES AND SHAVED PARMESAN
Ingredients
Serves 4
| 1 | 340g bag of Barilla Three Cheese Tortellini |
| 190g jar | Barilla Pesto alla Genovese |
| 10 | sundried tomatoes, sliced |
| 50g | shaved Grana Padano or Parmigiano Reggiano cheese |
| Extra Virgin Olive oil | |
| Rock salt, for pasta water | |
| To taste | Sea salt and pepper, to taste |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Bring a large pot of water to the boil and add salt.
Step 2
Add the tortellini to the salted boiling water and cook according to the instructions on the pack.
Step 3
Drain the tortellini 2 minutes before the suggested time and place it in to a mixing bowl. Stir through the Pesto Genovese together with a little cooking water to allow the Tortellini and Pesto Genovese to bind together, then add the sundried tomatoes.
Step 4
Season with salt and pepper.
