Roasted Tomato & Mozzarella Tortelloni with Peppers, Pesto, & Goat Cheese
15
min
cooking time
6-8
servings
Easy
difficulty

Roasted Tomato & Mozzarella Tortelloni with Peppers, Pesto, & Goat Cheese

SHARE
  • PRINT

Ingredients

  • One 10-ounce package Giovanni Rana Roasted Tomato Tortelloni
  • One 7-ounce container Giovanni Rana Basil Pesto
  • One 8-ounce jar roasted peppers, drained
  • Kosher salt and frehly ground black pepper to taste
  • ¼ cup fresh goat cheese (chèvre)
  • 2 tablespoons chopped parsley
15
min
cooking time
6-8
servings
Easy
difficulty

Preparation

Cook the tortelloni according to package instructions and drain, reserving ½ cup of the pasta cooking water. Whisk the pesto with ¼ cup pasta cooking water in a large bowl. Add the tortellini and peppers and gently toss, adding more pasta water to acheive desired consistency. Season with salt and pepper to taste.

Divide the tortellini among plates and dot with the goat cheese. Garnish with parsley.


You should try also