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 freshly ground black pepper to taste
¼ cup fresh goat cheese
2 tablespoons chopped parsley
min cooking time
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 achieve desired consistency. Season with salt and pepper to taste.
Divide the tortellini among plates and dot with the goat cheese. Garnish with parsley.