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
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.
1 to 1-¼ lbs. fresh cheese tortellini
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.
Servings: 4 to 6
LILLIAN'S CUPBOARD 