We are in prime garden season. My tomatoes are going crazy, we have more zucchini than we know what to do with. I am always looking for new recipes with these ingredient and this one is a favorite around here. I mean add (cheese) tortellini to anything and it will be delicious, if you have an abundance of basil you can make some homemade pesto instead of store bought.
Ingredients
- 2 cups cheese tortellini or plain tortellini uncooked
- 2 tablespoon olive oil
- 1 zucchini
- salt and pepper
- 1 cup red cherry tomatoes , halved
- 4 oz fresh mozzarella balls
- Fresh basil leaves
- 7 oz basil pesto
Instructions
- Bring a medium pot of water to a boil.
- Add your tortellini and reduce heat to gently cook the pasta according to package directions.
- While tortellini cooks using 1 tablespoon of olive oil and salt and pepper in a frying pan, pan fry your sliced zucchini.
- Strain/drain in a colander and run under cold water to halt the cooking process and prevent soggy noodles.
- Transfer into a medium-large serving bowl along with zucchini, mozzarella balls, tomatoes, and basil.
- Add in the pesto and toss together.
- This dish can be served warm or cold. I prefer it cold and it is a great one to eat the next day.
Praise the Lord we are home for a few days. We just got back from the Oregon Coast for 4 days. I need to put together a little list of PNW road trips. We have taken quite a few this summer and plan to do a Montana trip in the fall to see the fall leaves. We are making the most out of covid and seeing all there is to explore in the beautiful area we live in.
Cheers and have a great week,
Jess
Cheers and have a great week,
Jess
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