Breastfeeding Friendly Pesto Tortellini Skewers
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Learn more →Ingredients
6 servings
For the skewers
- 12 oz fresh cheese tortellini
- 1 cup cherry tomatoes
- 1 cup fresh mozzarella balls (ciliegine), drained
For the pesto
- 1 cup fresh basil leaves, packed
- ¼ cup pine nuts, raw or dry-roasted
- ½ cup extra-virgin olive oil, plus more for drizzling
- 2 cloves garlic, peeled
- ⅓ cup parmesan cheese, freshly grated
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp lemon juice, freshly squeezed
For serving
- fresh basil leaves, for garnish (optional)
Instructions
- 1
Bring a large pot of salted water to a boil. Cook the tortellini according to package directions until just tender, about 3–4 minutes. Drain in a colander, rinse briefly under cold water to stop cooking, and spread on a clean surface to cool for 5 minutes.
- 2
While the tortellini cools, make the pesto: combine the basil, pine nuts, garlic, Parmesan, salt, black pepper, and lemon juice in a food processor. Pulse 8–10 times until coarsely chopped. With the machine running, stream in the olive oil until the pesto is smooth and bright green, scraping down the sides once.
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