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Tortellini Pesto

Tortellini Pesto comes together with Garlic, Parmesan Cheese, Olive Oil, and Provolone Cheese Cubed. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 clove
• 1/3 cup
• 1/4 cup
• 6 oz

Method (preview)

1. 1

   For pesto, in food processor bowl or blender container combine parsley, basil and garlic.

2. 2

   Cover and process or blend till finely chopped.

3. 3

   Add parmesan cheese.

4. 4

   Cover and process or blend until combined.

5. 5

   With lid ajar, add oil a little at a time, processing or blending after each addition till well combined; set aside.

6. 6

   Remove the outer leaves and tough parts of stalks from broccoli.

7. 7

   Cut stalks crosswise into 1/4 inch thick slices and break flowerets into smaller pieces; set aside.

8. 8

   In a large covered saucepan cook tortellini according to package diretions; add broccoli during the last 5 minutes of cooking.

9. 9

   Drain.

10. 10

    In a large salad bowl combine pesto, broccoli, tortellini and olives.

11. 11

    Toss lightly.

12. 12

    Cover; chill for 4 hours or overnight.

13. 13

    To serve, add provolone cheese, tomatoes, and nuts to tortellini mixture, toss lightly.