3 EASY Mediterranean Dinner Ideas that your family will LOVE!
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Recipes in this Video
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Creamy Pesto Tortellini hails from Italy, where pesto originated in Genoa as a vibrant sauce made from fresh basil, garlic, pine nuts, and cheese. This dish combines the rich flavors of pesto with the comforting texture of tortellini, making it a beloved choice for family meals. Today, variations abound, with many adding cream for a luscious texture, making it a popular dish in Italian restaurants worldwide.
Ingredients
- โtortellini
- โpesto
- โheavy cream
- โparmesan cheese
- โgarlic
- โolive oil
- โcherry tomatoes
- โspinach
- โblack pepper
- โsalt
- โbasil
- โpine nuts
- โlemon juice
- โred pepper flakes
Instructions
- 1Cook tortellini in salted boiling water until al dente, about 3-5 minutes.
- 2Drain tortellini and reserve a cup of pasta water.
- 3In a large skillet, heat olive oil over medium heat until shimmering.
- 4Add minced garlic and sautรฉ until fragrant, about 1 minute.
- 5Stir in the pesto and heavy cream, mixing well to combine.
- 6Add cooked tortellini to the skillet and toss to coat in the sauce.
- 7If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- 8Fold in spinach and cherry tomatoes, cooking until spinach wilts, about 2-3 minutes.
- 9Season with salt, black pepper, and red pepper flakes to taste.
- 10Remove from heat and stir in grated parmesan cheese until melted.
- 11Garnish with fresh basil and toasted pine nuts before serving.
- 12Serve immediately with extra parmesan on the side.
milkeggstree-nutsgluten
Also Known As
Creamy Pesto Tortellini
pescatariangluten-freenut-freesoy-free
Ingredients
- โ4 fillets of flounder (about 6 oz each)
- โ2 tbsp olive oil
- โ1 lemon, juiced
- โ2 cloves garlic, minced
- โ1 tsp dried oregano
- โ1 tsp dried thyme
- โ1/2 tsp salt
- โ1/4 tsp black pepper
- โ1 cup cherry tomatoes, halved
- โ1/4 cup Kalamata olives, pitted and sliced
- โ1/4 cup fresh parsley, chopped
Instructions
- 1Preheat the oven to 400ยฐF (200ยฐC).
- 2In a small bowl, mix together olive oil, lemon juice, minced garlic, oregano, thyme, salt, and black pepper.
- 3Place the flounder fillets in a baking dish and pour the olive oil mixture over them, ensuring they are well coated.
- 4Scatter the cherry tomatoes and Kalamata olives around the flounder in the baking dish.
- 5Bake in the preheated oven for 15-20 minutes, or until the fish flakes easily with a fork.
- 6Remove from the oven and sprinkle with fresh parsley before serving.
Equipment
baking dishsmall bowlmeasuring spoonsknifecutting board
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