This is my second tortellini recipe for Crasstalk. You may say I have an obsession, and you would be correct. This recipe is adapted from the Weight Watchers cookbook, but I upped the amount of olive oil, and substituted some of the arugula with basil. The result is sublime, and just light enough for a summer meal. Make sure to accompany the dish with crusty bread.
Tortellini with Arugula Pesto and Tomatoes
Serves two.
Ingredients
2 cups tortellini
3 tablespoons olive oil
6 plum tomatoes, chopped
1 cup lightly packed arugula
6-8 basil leaves
2 large garlic cloves, minced
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Preparation
Heat 1 tablespoon oil in a large skillet over medium heat. Add tomatoes, season with salt and pepper. Cook until tomatoes are soft, about 5 minutes. In the meantime, combine 2 tablespoons oil, arugula, basil, garlic, and a pinch of salt and pepper in a food processor or blender and puree. Cook tortellini according to package directions. Before straining pasta, add 1/4 cup pasta water to tomatoes. Combine tomatoes, pesto, tortellini, and Parmesan cheese. Serve with more Parmesan cheese.
