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
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
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.
Storage Tip: Keep tortellini in an airtight container in the fridge for up to 5 days.