Pesto Tortellini Salad
Serves 4-6 as a side
- 1 head garlic
- 2 tablespoons plus 1/4 cup extra-virgin olive oil
- Salt and pepper
- 3/4 cups pistachios, toasted and divided
- 2 1/2 cups kale or spinach, packed
- 1 cup basil leaves
- 1/2 cup grated Parmigiano-Reggiano
- 1 pound cheese tortellini, cooked to package directions
- 1/2 cup marinated sun-dried tomatoes, chopped
Preheat oven to 425°F. Cut off the top of the head of garlic and place on a piece of foil. Drizzle 2 tablespoons olive oil over the exposed garlic cloves and season with salt and pepper. Wrap tightly and roast for 40-45 minutes or until brown and caramelized. Cool and reserve.
In a food processor, lightly pulse pistachios. Remove 1/4 cup of pistachios and reserve. Add kale or spinach, basil, roasted garlic, Parmigiano-Reggiano, salt and pepper, and process until combined and almost smooth.
In a large mixing bowl, stir together pesto, tortellini, sun-dried tomatoes and reserved pistachios. Season with salt and pepper to taste. Serve warm, room temperature or cold.
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It's a fall party! We're LIVE with Grant and Jeanette cooking up our favorite dishes for our favorite season. As always, ask us your questions and share your thoughts in the comments, and we might give you a shout out!Posted by The Rachael Ray Show on Tuesday, 18 October 2016
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