4 CHEESE TORTELLINI WITH SUNDRIED TOMATO, BASIL & PINE NUTS SAUCE
INGREDIENTS
- 1 pack of 4 CHEESE TORTELLINI
- 1 pack of SUNDRIED TOMATO, BASIL & PINE NUTS SAUCE
- 2 tablespoons of grated Parmigiano Reggiano
- Salt
METHOD
Heat the SUNDRIED TOMATO, BASIL & PINE NUTS SAUCE in a pan over low heat.
Meanwhile, cook the tortellini in lightly salted boiling water. Drain them with a slotted spoon and transfer them directly into the pan with the sauce.
Gently mix, adding a few spoonfuls of pasta cooking water if needed. Finish by adding 2 tablespoons of grated Parmigiano Reggiano and serve.
Meanwhile, cook the tortellini in lightly salted boiling water. Drain them with a slotted spoon and transfer them directly into the pan with the sauce.
Gently mix, adding a few spoonfuls of pasta cooking water if needed. Finish by adding 2 tablespoons of grated Parmigiano Reggiano and serve.
INGREDIENTS
Changing servings will update the ingredient list below.
SERVINGS
-
+
- 1 pack of 4 CHEESE TORTELLINI
- 1 pack of SUNDRIED TOMATO, BASIL & PINE NUTS SAUCE
- 2 tablespoons of grated Parmigiano Reggiano
- - Salt
METHOD
Heat the SUNDRIED TOMATO, BASIL & PINE NUTS SAUCE in a pan over low heat.
Meanwhile, cook the tortellini in lightly salted boiling water. Drain them with a slotted spoon and transfer them directly into the pan with the sauce.
Gently mix, adding a few spoonfuls of pasta cooking water if needed. Finish by adding 2 tablespoons of grated Parmigiano Reggiano and serve.
Meanwhile, cook the tortellini in lightly salted boiling water. Drain them with a slotted spoon and transfer them directly into the pan with the sauce.
Gently mix, adding a few spoonfuls of pasta cooking water if needed. Finish by adding 2 tablespoons of grated Parmigiano Reggiano and serve.