Courtesy of Haggen
- Prepared dressing (see below)
- 20 oz. (uncooked weight) Cheese Tortellini Pasta
- 1 teaspoon ground black pepper
- 2 ounces grated Parmesan cheese (for garnish)
- 1 1/2 cups mayonnaise
- 3/4 cup prepared pesto
- 1/2 cup Parmesan cheese
- 1/8 cup buttermilk
- 1 teaspoon pepper
- Cook tortellini until just al dente (firm, not mushy). Toss the tortellini with about 1 tablespoon olive oil to prevent pasta from sticking together while cooling.
- Spread the tortellini out on a sheet pan and cool in the refrigerator for 1 hour.
- Place all of the dressing ingredients together in a bowl and mix thoroughly with a wire whisk.
- Place the cooled tortellini in a separate bowl. Add pepper and dressing, a little bit at a time and mix until salad reaches desired consistency – there will be some dressing left over. (The left over dressing makes a wonderful add-in to freshly cooked pasta or as a salad dressing or dip – it will store for up to 1 week in a sealed container in the refrigerator)
- Serve immediately, garnished with additional Parmesan cheese, if desired, or refrigerate, covered, for up to 2 days.
Serves 8 – 10 as a side dish, or add cooked chicken for a great main course for 4 – 6 people.
(Note, if you don’t have fresh buttermilk, add 1/2 teaspoon lemon juice to 1/8 cup milk and let sit for 10 minutes before using. To replace a full cup of buttermilk, add 1 tablespoon lemon juice to 1 cup milk and let sit for 10 minutes before using.)
- 1 cup (packed) fresh basil leaves – washed and dried, stems removed
- 1 – 2 cloves garlic
- 3 tablespoons pine nuts (or almonds)
- 3/4 cup Parmesan cheese
- 1/2 cup extra virgin olive oil
- 1/8 teaspoon salt
- Place basil, garlic, pine nuts, cheese and salt in a blender or food processor. Add olive oil and pulse until mixture forms a thick puree.
- Use right away or place in a sealed container and store in the refrigerator for up to 1 week. For best flavor, refrigerate 24 hours before using.
Makes about 1 cup pesto. Use within 5 days or freeze.