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CHUNKY PESTO TORTELLINI

CHUNKY PESTO TORTELLINI

troop42

Serves 2

Ingredients

  • 4 tbsps Chunky pesto
  • 12 oz Tortellini
  • ½ Red or white onion
  • ½ Red bell pepper
  • 2 tbsps Sun dried tomatoes chopped
  • 1-2 oz Pepperoni chopped
  • 2 oz Parmesan Romano and Asiago cheese shredded
  • ½ tsp Crushed red peppers
  • 10 sprigs Cilantro (for garnish)

  • Chunky Pesto

  • 1-½ cup Chopped basil
  • 1 cup Olive Oil
  • ¼ cup Walnut
  • ¼ cup Cashews
  • ¼ cup pistachios
  • ¾ cup Parmesan Romano and Asiago grated Cheese
  • 4-5 cloves Garlic (crushed)
  • 1 Lemon (juiced)
  • Salt (to taste)
  • Paprika (to taste)
  • Cayenne (to taste)

Instructions

Keep screen awake
  • 1
    Chunky Pesto Prep: Place all ingredients in a blender or a food processor.
  • 2
    Pulse on a low setting until the ingredients are thick and chunky but well-blended. You may have to remove ingredients from the blender and add more olive oil slowly until desired consistency is achieved.
  • 3
    While camping: Bring about 1.5 liters of water to a boil.
  • 4
    Add the tortellini and cook until done. Drain.
  • 5
    Mix in chunky pesto until all tortellini is lightly coated. Mix in the rest of the ingredients, minus the cilantro.
  • 6
    Transfer pasta to bowls, add the cilantro and serve.

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