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PISTACHIO PESTO TORTELLINI




Source of Recipe


Cheap Thrills Cuisine, submitted by lynnt
In a food processor, blend until smooth:

1 cup basil leaves
2 Tablespoons olive oil
2 Tablespoons vegetable oil
2 Tablespoons pistachios
1 teaspoon minced garlic
½ teaspoon lemon juice
1½ teaspoons grated Parmesan cheese

(makes enough pesto for 2 batches)

In a large saucepan over medium heat, sauté in 2 Tablespoons olive oil:

¼ cup finely diced red onion
½ cup halved grape tomatoes
1 cup sliced mushrooms

Cook for 2 minutes.

Increase heat. Add 1 lb cooked tortellini and 3 Tablespoons of the pesto. Toss well and heat through.

Transfer to serving bowl. Garnish with shaved parmesan and chopped pistachios.

Serves 4.