I attempted to make Pesto Gnocchi with Green Beans and Tomatoes, another recipe from "Cook This Not That!", but the grocery store didn't have any gnocchi and I was too tired to make it from scratch, so I improvised and made Pesto Tortellini instead. It was sooooooooooo good! Cheesy pasta with pesto, can't really go wrong there. Recipe #4, done and I can't wait to make it again!
Ingredients:
1 tablespoon olive oil
1 pound fresh green beans
1 pint cherry tomatoes
2 packages of premade cheese tortellini (or ravioli or gnocchi) (about 18 ounces total)
1/2 cup of pesto
1 cup bite-size cubes of fresh mozzarella
parmesan cheese to taste
Instructions:
Wash the tomatoes and green beans. Snap the ends off the green beans and break into bite-size lengths. Heat a large saute pan over medium heat. Add the olive oil and green beans and cook for 3 minutes, then toss in the tomatoes and continue cooking until they're browned on the outside (about 5 more minutes, don't let the green beans get too soft).
Cook and drain the tortellini according to the package. Combine the veggies with the pasta, pesto, and mozzarella cubes in the big pot. Mix in a little parmesan cheese if desired, or grate fresh parmesan on top of each serving after scooping into bowls.
Makes 4 servings.
New skills: cleaning fresh green beans I guess?
New ingredients: nothing
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