Coriander Pesto Tortellini

Afrodite's Kitchen

Blogger

Preparation Time:

10 min

Cooking Time:

12 min

Portion(s):

2 servings

Made with

tortellini-3-cheeses-retouched (Large)
Tortellini with Cheese

Ingredients

  • 1 Pack Mitsides Spinach-Ricotta Tortellini or Mitsides Tortellini with Cheese
  • 2 & 1/2 cups fresh coriander (a large bunch)
  • 2 garlic cloves
  • 50g hazelnuts
  • half lemon
  • 1/4 cup parmesan cheese
  • 5 tbs olive oil
  • salt & pepper to taste
  • parmesan cheese to garnish

Method

1. Roast the hazelnuts in the oven for 10 minutes on 180C. Allow to cool.

2. In a food processor blend the hazelnuts, coriander, garlic, 1/4 cup parmesan cheese and olive oil. Squeeze about 1 tbs of fresh lemon juice on top and add salt & pepper to taste. Pulse to combine.

3. Boil the tortellini in salted water until cooked. Drain the tortellini. Add the pesto and stir. Garnish with parmesan.

Discover More Recipes

Prep Time: 40min

Chicken and Mushroom pie

Prep Time: 10min

Linguine with tuna and lemon sauce

Prep Time: 10min

Wild rice with sweet potatoes, cranberries and blue cheese

Prep Time: 10min

Four cheese saccottini with pumpkin and sage sauce

Prep Time: 5min

Whole wheat pasta with avocado pesto sauce – vegan

Prep Time: 10min

Linguini with Crab and chili

Prep Time: 30min

Chickpea and Bean tortilla wraps with tahini pesto

Prep Time: 30min

Baked Eggplant Rolls

Prep Time: 15min

Mushroom Tortelloni with Beef Stroganoff Sauce

Prep Time: 20min

Greek Pastichio with strained yoghurt

Prep Time: 10min

Village pasta with mushrooms, spinach and basil pesto

Prep Time: 10min

Warm salad with lentils and goat cheese

Share this recipe

Facebook
Twitter
LinkedIn
Pinterest
Print Friendly, PDF & Email