Nearly every store offers some sort of sale, special, or layaway. Candy canes, twinkling lights, and ornaments practically jump off the shelves, while yards of wrapping paper, curly ribbon, and gift tags sneak into your shopping art to follow you home. It’s official: December has arrived in a whirlwind of cash, credit cards, and gift receipts. Although you probably don’t want to hear my frustration with the holiday spending obsession, I still readily buy one “gift.”
Pasta. Stuffed pasta, to be exact. Each ravioli, agnolotti, or tortellini contains its own unique filling, left as a complete surprise until you rip open the pasta gift wrap to discover the present inside. Even better, these little goodies cover your plate, waiting for you to enjoy opening the whole lot of them before licking the plate clean.
Warm Pesto Tortellini Salad
serves 2
I love how quickly this dish comes together, making it perfect for a hectic weekday evening! Top with a little Parmesan, if you’d like.
2 cups cheese tortellini
¾ cup low-sodium canned kidney beans, rinsed and drained
1 head of broccoli, cut into bite-sized pieces
¼ cup pesto
- Bring a large pot of water to boil. Add the tortellini and cook for 6-8 min (or according to the package’s directions), stirring occasionally. Drain and set aside.
- While the pasta cooks, coat a large pan with nonstick cooking spray, and briefly preheat over medium-low heat. Add the broccoli and cook, stirring frequently, until it reaches the desired doneness. Add the kidney beans and reduce the heat to low, still stirring, until the kidney beans are warmed through.
- Add the tortellini and pesto to the pan, stirring until everything is coated with the pesto. Season with salt and pepper, if desired. Plate and serve immediately.
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