Tortellini with Avocado Pesto
Ingredients
The pasta
-
9
ounce
cheese tortellini
The pesto
-
1
medium
avocado
-
1
cup
cooked spring peas
-
¼
cup
fresh basil
-
¼
cup
fresh flat-leaf Italian parsley
-
2-3
cloves
garlic
-
2
tablespoons
nuts (almonds, walnuts or pine nuts)
-
½
medium
lemon (zest and juice)
-
1 ½
teaspoons
coarse salt
-
¼
teaspoon
black pepper
-
½
cup
extra virgin olive oil
Instructions
- Prepare tortellini according to package directions, then 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 and scrape the sides until the pesto reaches the desired consistency.
- Taste and adjust seasoning if necessary, then set aside.
- Stir together the pesto and tortellini until coated.
- Refrigerate until cooled or serve warm.
Nutrition Facts (estimated)
Servings
8
Calories
285
Total fat
22g
Total carbohydrates
18g
Total protein
8g
Sodium
348mg
Cholesterol
13mg
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