Easy cheesy tortellini with red pepper pesto

Step 1/ 4

• 150 g jarred roasted bell peppers
• 5 jarred sun-dried tomatoes
• 25 g Parmesan cheese
• ½ lemon
• 15 g basil
• 20 g walnuts

• fine grater
• knife
• cutting board

Drain red peppers (if jarred in olive oil, you can use this as the oil) and sundried tomatoes. Grate parmesan. Zest and juice the lemon, pluck the basil leaves from the stems, and roughly chop the walnuts.

Step 2/ 4

• frying pan

In a frying pan, toast walnuts over medium heat, tossing often until browned.

Step 3/ 4

• 1 clove garlic
• 100 ml olive oil
• ½ tsp chili flakes
• salt
• pepper

• liquid measuring cup
• immersion blender

Add all ingredients to a large measuring cup, use an immersion blender to blend until very smooth and saucy. Add lemon juice to taste, and season with salt and pepper.

Step 4/ 4

• 500 g cheese tortellini
• Parmesan cheese (for garnish)
• chili flakes (for garnish)

• pot (large)

Cook tortellini according to package instructions. Plate the tortellini and drizzle with the pesto, serve with more parmesan cheese and chili flakes to your taste and garnish with basil. Or, you can spread the pesto on a plate, then place the tortellini on top. Enjoy!

Enjoy your meal!