Tortellini with Avocado Pesto
Avocado pea pesto tossed with cheese-stuffed tortellini and blistered tomatoes.
- Prep Time: 10-15 mins
- Cook Time: 10-15 mins
- Total Time: 20-30 mins
- Yield: Serves 8
- Category: Salads
- Method: Stove-Top, No-Cook
- Cuisine: Italian
Ingredients
Scale
- 9-ounce package cheese tortellini
- 1 medium avocado, peeled and pitted
- 1 cup cooked spring peas
- ¼ cup fresh basil
- ¼ cup fresh flat-leaf Italian parsley
- 2-3 cloves garlic, peeled
- 2 tablespoons nuts (almonds, walnuts or pine nuts)
- Zest and juice of ½ medium lemon
- 1 ½ teaspoons coarse salt
- ¼ teaspoon black pepper
- ½ cup extra virgin olive oil
Instructions
- Prepare tortellini according to package directions. Drain and place in a bowl.
- Combine avocado, peas, basil, parsley, garlic, nuts, lemon zest and juice, salt and pepper in a blender or food processor. While pulsing, drizzle in the olive oil, scraping sides regularly with a spatula, until pesto reaches desired consistency. Taste and adjust seasoning, if necessary. Set aside.
- Stir together the pesto and tortellini until coated. Refrigerate until cooled or serve warm.
Notes
Storage Tip: Keep tortellini in an airtight container in the fridge for up to 5 days.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 285
- Sugar: 2g
- Sodium: 348mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 13mg
Find it online: https://thehealthyepicurean.com/tortellini-with-avocado-pesto/