Sunday, March 04, 2007
Quick Pesto Tortellini
1 package frozen vegetables, your choice
1 pound cheese tortellini
1 15 oz. container ricotta cheese
1/4 cup prepared pesto
salt and pepper to taste
Bring a large pot of salted water to a boil. Add the vegetables and cook until done, remove the vegetables to a large bowl. Add the tortellini to the cooking water, and cook according to package directions until done. Add the cooked tortellini to the vegetables, reserving the cooking water.
In a small bowl, combine ricotta cheese, pesto, salt, and pepper. Add to the vegetables and tortellini, along with 1/2 cup of cooking water. Toss everything together until the sauce is a consistency you like. If it's still too thick, add cooking water, 1/4 cup at a time.
Serve immediately, or it can be refrigerated and warmed back up, covered, in a 350 oven for 20-25 minutes, or a few turns in the microwave.