Roasted Tomato and Pesto Tortellini
Prep Time: 15 mins | Cook Time: 23 mins | Course: Dinner | Serves: 6
Cherry tomatoes roasted in garlic and olive oil until fragrant and juicy are tossed with tortellini and pesto and topped with burrata cheese. Diane Morrisey at Instagram is my biggest inspiration. https://www.instagram.com/p/C-cy6SvRt6N/?hl=en
2 cups cherry tomatoes
7 cloves garlic, minced
2 Tbsp olive oil
1 cup pesto, homemade (link below) or store-bought
2 19-oz pkgs frozen cheese tortellini, thawed (or fresh tortellini)
8 oz mozzarella cheese pearls
2 green onions, chopped
¼ cup basil, sliced into ribbons & for garnish
1 burrata cheese ball
Preheat oven to 400*. Roast cherry tomatoes in a large skillet with garlic and olive oil for about 20 minutes; the tomatoes will have released some of their juices and the garlic will be golden and fragrant. When done remove the skillet from the oven and place it on the stovetop. Stir in the pesto and tortellini, and up to half a cup of pasta water if needed. Cook over medium heat with a lid on for 3 minutes. When heated through, turn off the heat and stir in the mozzarella pearls, green onions, and basil ribbons. Top with the burrata ball and slice open into quarters. Top with more basil leaves and serve piping hot.
