Tortellini Pesto Caprese Recipe
User Reviews
5
-
Prep Time
20 mins
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Cook Time
5 mins
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Servings
8
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Calories
315 kcal
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Cuisine
Italian-American Fussion
Tortellini Pesto Caprese Recipe
Description
The Tortellini Pesto Caprese Recipe centers on fresh cheese tortellini tossed with a homemade basil pesto, cherry tomatoes, and mozzarella pearls. The pesto is made by blending fresh basil leaves, garlic, toasted pine nuts, olive oil, lemon juice and zest, and freshly grated Parmesan cheese, creating a smooth sauce that clings to the pasta. Freshly cooked tortellini is drained and lightly coated with olive oil to prevent sticking before combining with the pesto.
This dish offers a blend of tender pasta, creamy mozzarella, and sweet tomatoes, with the basil pesto providing herby brightness and a hint of acidity from lemon. Toasting the pine nuts brings an additional nutty note. The dish is assembled gently to preserve the shape of the mozzarella and tomato pieces, maintaining an appealing texture mix.
Ideal as a light main, side dish, or picnic salad, the recipe includes tips for toasting pine nuts via oven or stovetop and recommends using freshly grated Parmesan for authentic flavor. Leftover pesto can be stored tightly covered in the refrigerator for subsequent use.
Ingredients
For the Pesto Sauce:
- 2 cups basil tightly packed, fresh leaves
- 3-4 cloves garlic peeled
- ¼ cup pine nuts toasted
- ½ cup extra virgin olive oil plus extra for tossing
- lemon juice and zest of 1 small
- 1 cup Parmesan Cheese freshly grated
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
For the Pasta Salad:
- 1 pound cheese tortellini fresh
- 8 ounces mozzarella cheese pearl sized, fresh, mini balls
- 1 pint cherry tomatoes halved, or grape tomatoes, sweet
Instructions
- Sauce: add basil, garlic, and pine nuts in food processor and pulse several times until chopped. Add olive oil and lemon juice with zest. Process until smooth and well blended. Add freshly grated parmesan and pulse a few times just to combine.
- Transfer: use rubber spatula to scrape all of the pesto sauce into a container; season with kosher salt and fresh pepper to taste. Cover airtight and chill until ready to serve.
- Cook: in pot of generously salted water, cook tortellini to al dente according to package instructions. Drain, but do not rinse. Toss with 2 tablespoons olive oil to prevent sticking.
- Combine: gently toss tortellini with mozzarella and tomatoes in a serving bowl. Add desired amount of pesto sauce. Save any leftover sauce in airtight container to keep in fridge.
Notes
- Grate Parmesan cheese freshly from a quality block for best flavor and texture.
- Toast pine nuts by baking coated lightly in olive oil at 350°F for 5 minutes or stirring in a skillet over medium heat until aromatic and lightly browned.
- Store leftover pesto in an airtight container and refrigerate for future use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 315 kcal
% Daily Value*
| Calories | 315kcal | 16% |
| Carbohydrates | 21.4g | 7% |
| Protein | 14.2g | 28% |
| Fat | 19.9g | 31% |
| Saturated Fat | 5.2g | 26% |
| Cholesterol | 26.8mg | 9% |
| Sodium | 440.6mg | 18% |
| Fiber | 1.4g | 6% |
| Sugar | 1.3g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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