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This recipe is adapted from one in a beautiful Crabtree & Evelyn (England) cookbook.  It was originally an appetizer recipe and I added a favorite sauce to the pesto to make a very flavorful topping for pasta.

TORTELLINI WITH CILANTRO PESTO


Sauce can be made in advance.  Refrigerate and warm over low heat before serving.

Cilantro pesto:

  • ¼ cup dry roasted peanuts
  • 1 cup packed flat-leaf parsley leaves
  • ¾ cup packed fresh cilantro leaves
  • ¼ cup light olive oil
  • 2 Tblsp. red-wine vinegar
  • Salt/pepper to taste

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In food processor, pulse peanuts, then add parsley and cilantro and pulse to produce coarse paste.  With motor on, drizzle oil and vinegar through feed tube.  Add salt/pepper and process briefly to blend.  Set aside.

Sauce

  • 2 Tblsp. butter
  • 2 Tblsp. olive oil
  • 2 cloves garlic, minced
  • 1/3 cup white wine
  • 2 tsp lemon juice
  • Freshly ground pepper

Melt butter in oil, saute garlic briefly.  Add wine, boil gently 2-3 minutes.  Stir in lemon juice and pepper.  Stir the pesto into the sauce.  Sauce should be hot when served.
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1 to 1-¼ lbs. fresh cheese tortellini

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Bring large pot of salted water to a boil.  Add 1 Tblsp. olive oil and tortellini to boiling water and cook until pasta is tender – al dente, stirring occasionally.

Drain pasta (do not rinse) and place in a large bowl.  Place sauce in a small container and let each person spoon sauce over a serving of pasta.  Top with grated parmesan cheese and serve with some good bread.  I made a quick and easy batter loaf and cut into wedges for sopping up the good sauce.  Click here for the bread recipe.

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Servings:  4 to 6