Buitoni

Arugula Pesto with Chicken & Prosciutto Tortelloni over Sliced Heirloom Tomatoes

Nutritional Information

  • Calories 410
  • Calories from Fat 240
  • Total Fat 27g 41%
  • Saturated Fat 5g 25%
  • Cholesterol 30mg 10%
  • Sodium 500mg 21%
  • Carbohydrates 32g 11%
  • Dietary Fiber 3g 11%
  • Sugars  4g
  • Protein 13g
  • Vitamin A 25%
  • Vitamin C 20%
  • Calcium 10%
  • Iron 10%
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Arugula Pesto with Chicken & Prosciutto Tortelloni over Sliced Heirloom Tomatoes

BUITONI® Arugula Pesto with Chicken & Prosciutto 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 chicken & prosciutto tortelloni.

 Chicken & Prosciutto 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 Chicken & Prosciutto 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.