Friday, February 7, 2014

Recipe: Tortellini with walnut and rocket pesto

This weekend I've tried to make another pesto. I usually make a traditional one and sometimes the extra filling pesto that I use on my Zughetti or Monster salad. I also wanted to keep it more budget. The amount of basil and pine nuts that go into a regular pesto aren't really cheap. This one with walnuts and rocket is really tasty and more spicy.

What you need:
For two servings.

  • 125 gram rocket
  • 100 gram walnuts (all you Dutchies can buy cheap walnuts at Lidl!)
  • 2 garlic cloves
  • 100 gram of mixed mushrooms. (I've used chestnut mushrooms, shiitake and oyster mushrooms)
  • 1 lemon
  • 6 cherry tomatoes
  • 100 ml extra vierge olive oil
  • 2 tbsp regular olive oil
  • 4 tbsp fine grated parmesan cheese
  • 200 grams of  tortellini (ours was filled with cheese and walnuts)
  • Salt and pepper
  • Dried oregano
What  you do:
  1. Put 100 gram rocket, the walnuts (save some for decoration), 1 crushed garlic clove, 3 tbsp of parmesan cheese, the extra vierge olive oil and the juice of half the lemon in a food processor, proces until it's pesto!
  2. Half the cherry tomatoes and sprinkle them with salt, pepper, oregano and parmesan cheese. Put it in the oven on 180 degrees Celsius for 7 minutes.
  3. Cook the pasta until it's al dente.
  4. Heat a pan with olive oil and sautée one crushed garlic clove with the mushrooms. When the pasta is almost done add the rest of the rocket to the mushrooms.
  5. Drain the pasta when it's done and put it back into your pan, add the pesto and stir well. Put the pasta on a plate and add the mushroom mixture. Finish it with the oven baked cherry tomatoes, parmesan cheese and some extra walnuts.

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