Pesto Alfredo Tortellini
to Prep & to Cook
Yields Amazing (2 servings × 1)
Pesto Alfredo Tortellini is scrumtulescent, a definite win at any dinner table, unless of course you hate food that tastes good. If that is the case, I would like to direct this next comment to your taste buds: "I am truly sorry for your loss."
Cup Shredded Parmesan Cheese
Tablespoon Olive Oil
Bottle Alfredo Sauce
Once water is boiling, insert tortellini. This is an extremely important step, as the tortellini dry just isn't appealing to most.
While the tortellini is boiling, take a mixing bowl and dump in your alfredo and pesto. Mix it up until it starts to look a bit like pea soup. Once you have reached that point, set the sauce aside for now.
Check your boiling tortellini, if all the little buggers have floated to the top, you are all set. Make sure not to let the tortellini boil for too long as it will make it difficult to handle and the taste becomes slightly cardboardy. When ready, strain tortellini.
Mix tortellini and the alfredo-pesto sauce you set aside together over a low heat. The heat of the tortellini and a couple of minutes on low should heat the sauce to a desirable temperature. Sprinkle some shredded parmesan cheese over the top to finish.
Serve and observe the jaws being picked up off the floor. Accompanied well by bruschetta and a semi-dry white. Have fun!
Recipe by E.M. Wollof from SLN