I got home late tonight, so dinner had to be something easy, quick, and filling. After browsing the cupboards, it was decided - Pesto Tortellini! My aunt Kathy made this a few weeks ago and it was delicious, so I was inspired. With no real recipe, I put out a piece of wax paper and started laying out my ingredients:
To be honest I just guessed, but the approximate portions of the above ingredients are:
|
2 teaspoons |
Chili Powder |
|
2 teaspoons |
Onion Powder |
|
a bunch |
Fresh Basil |
|
1 teaspoon |
Salt |
|
1 teaspoon |
Fresh Cracked Pepper |
|
1 small handful |
Sunflower Kernels |
|
2 Tablespoons |
Crushed Garlic |
|
1/4 - 1/3 cup |
Olive Oil |
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Boil enough water for the tortellini, and add the tortellini.
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Put all of the listed ingredients in the blender except about half of the olive oil.
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Now turn the blender on "chop" function on the blender, and slowly poor the remaining olive oil in to emulsify the pesto sauce.
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When it reaches the right consistency pull aside.
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Drain the tortellini, but do not rinse.
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Add the pesto sauce to the pan used to cook the tortellini, and then add back the tortellini.
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Mix well, and serve! (Only 10 minutes cook time!)
So next time you’re short on time, throw together ingredients and enjoy the results! Tomorrow is Friday, and I have some spoiled co-workers that are expecting cookies…
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