CHEESE LOVERS TORTELLONI with beetroot pesto and almonds
10-15
min
cooking time
2-3
servings
Easy
difficulty

CHEESE LOVERS TORTELLONI with beetroot pesto and almonds

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Ingredients

  • One 10-ounce package Giovanni Rana Cheese Lovers Tortelloni
  • 2 tbsp slivered almonds toasted for garnish

For the pesto: - 1 small beet roasted, peeled and cubed - 2 tbsp pumpkin seeds - 1 tbsp cashews or walnuts - 1 garlic clove peeled - 2 tbsp grated pecorino cheese or parmesan - 3 tbsp extra virgin olive oil - 1-2 tbsp fresh lemon juice to taste - salt and pepper to taste

10-15
min
cooking time
2-3
servings
Easy
difficulty

Preparation

Combine all pesto ingredients in a food processor and blend until smooth. Add salt and pepper to taste and transfer pesto to a bowl. Toast almonds in a non-sticking frying pan for 2-3 minutes until lightly golden, then reserve.

In the meantime, cook the Tortelloni according to package instructions and drain, reserving a ladleful of the pasta cooking water. Add pasta to the pan and stir gently, adding some of the pasta water if you need to loosen the sauce.

Divide among plates, sprinkle with toasted almonds and serve.


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