Basil Pesto With Tortellini

1. 1

   Put washed fresh basil with peeled garlic cloves in food processor; pulse until well chopped. Add olive oil and pulse until well emulsified. Add pignollis and salt to taste and pulse until well incorporated.

2. 2

   Cook tortellini. If pesto is too thick, use some of the pasta water to thin it a bit. Toss cooked tortellini with pesto. Serve immediately or cool and serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.