A HUGE thanks to Buitoni for partnering with me on this video and sharing some beautiful freshly-made pasta with the world! This was so much fun to make! Funny enough, I could easily think of at least 3-4 more recipes for these three cheese tortellini. Pasta has to be one of my favorite go-to lunch or dinners and these are ridiculously easy to whip up. Hope you guys enjoy these recipes and let me know what’s your signature go-to sauce for pasta.
Begin making the pesto by adding greens to a blender or food processor (1/4 cup of spinach and 1 tbsp each of fresh oregano, thyme, basil, and rosemary).
Add 1 garlic clove…
…3 tbsp of cashews…
…1/2 cup olive oil…
…salt and pepper to taste.
Blend ingredients until you have a fine puree.
The pesto is ready to go!
Start the marinara by finely chopping 1 tbsp each of fresh oregano, thyme, and rosemary.
Dice up two medium tomatoes into chunks.
Finely chop 1 garlic clove.
In a pan on medium heat add 1/4 cup of olive oil.
First, add in the garlic and fry it up for about a minute to release the sweetness of the garlic.
Then add in the diced tomatoes…
…chopped herbs…
…3 tbsp of tomato paste…
A splash of sherry vinegar…
…salt, and pepper to taste.
Reduce for about 10 minutes, intermittently stirring. Once reduced its read to use.
Make the antipasto by chopping fresh herbs, I used thyme and basil…
Chop and add 4-5 slices of salami…
…3 tbsp of sliced pickled peppers…
…2 tbsp of chopped olives…
…1 tbsp of chopped capers…
…2-3 tbsp of white cheddar…
…1 tsp of crushed fennel seed…
…and 3-4 tbsp of olive oil.
Give it a quick mix and it’s ready to go.
Top your favorite pasta and ENJOY!
[amd-zlrecipe-recipe:146]
| Cutting Board | Magic Bullet Blender | Metal Bowl Set | Glass Bowl Set |
| All-Clad Pot | All-Clad Pan | Marble Salt Bowl |
