Tortellini with dill pesto - bon appetit
15 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Packed fresh parsley, preferably Italian |
| ⅔ | cup | Packed fresh dill sprigs |
| ¼ | cup | Dry-roasted peanuts (2 oz) |
| 1 | Garlic clove | |
| ¾ | cup | Olive oil |
| 3 | tablespoons | Red wine vinegar |
| ¼ | tablespoon | Salt |
| ¼ | tablespoon | Freshly ground pepper |
| 12 | ounces | Frozen cheese tortellini |
Directions
Puree parsley, dill, peanuts and garlic in processor until paste forms. With machine running, pour oil and vinegar through feed tube.
Mix in salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring pesto sauce to room temperature before using.) Cook tortellini in large pot of boiling salted water until just tender but still firm to bite. Drain well; return tortellini to hot pot. Pour pesto sauce over tortellini and toss gently to coat.
Place tortellini in shallow bowl or on platter. Serve at room temperature.
Bon Appetit/August/89 Scanned & fixed by Di and Gary