Citric Acid Free Pesto Tortellini Skewers
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!