Arugula Pesto with Cheese & Roasted Garlic Tortelloni over Sliced Heirloom Tomatoes

Nutritional Information

  • Calories 410
  • Calories from Fat 240
  • Total Fat 27g 41%
  • Saturated Fat 6g 28%
  • Cholesterol 30mg 9%
  • Sodium 480mg 20%
  • Carbohydrates 31g 10%
  • Dietary Fiber 3g 13%
  • Sugars  5g
  • Protein 13g
  • Vitamin A 20%
  • Vitamin C 20%
  • Calcium 20%
  • Iron 10%
close

Arugula Pesto with Cheese & Roasted Garlic Tortelloni over Sliced Heirloom Tomatoes

BUITONI® Arugula Pesto with Cheese & Roasted Garlic Tortelloni over Sliced Heirloom Tomatoes

Prep: Min

Total: Min

Serves: 4

Instead of using the usual basil to make fresh pesto, this recipe uses arugula. Delicious and easy to make, it's then tossed with cheese & garlic tortelloni.

 Cheese & Roasted Garlic Tortelloni
Nutritional Facts

Ingredients:

  • 1 cup packed baby arugula leaves
  • 1/4 cup toasted pine nuts, walnuts or almonds, plus more for garnish
  • 1 small clove garlic
  • 1/4 teaspoon kosher salt
  • 1/4 cup good quality extra-virgin olive oil
  • 1/4 cup grated Parmesan cheese
  • 1 package BUITONI Refrigerated Cheese & Roasted Garlic Tortelloni (9 oz.)
  • 2 large heirloom tomatoes, sliced
  • Freshly ground black pepper to taste
  • Good quality extra-virgin olive oil for serving (optional)

Directions:

PLACE arugula, pine nuts, garlic and salt in food processor; process until finely chopped. Add oil; process until combined. Add cheese; pulse to combine.

PREPARE pasta according to package directions, reserving ¼ cup of cooking water.

TOSS pesto with pasta; thin with reserved cooking water, if desired.

PLACE a few slices of tomatoes on each plate; top each with about 1 cup of pesto tortelloni. Season with pepper. Drizzle with extra oil and sprinkle with additional pine nuts, if desired.