Hope McCarthyComment

Pesto Tortellini with Mushrooms, Peppers & Feta

Hope McCarthyComment
Pesto Tortellini with Mushrooms, Peppers & Feta

INGREDIENTS

  • 20 oz of cheese tortellini (also great with sausage tortellini)

  • 7 oz of store bought pesto or your favorite recipe

  • 8  oz of sliced baby bella mushrooms

  • 1 large shallot diced

  • 3 oz of pickled hungarian peppers diced (I recommend Mama Lil's)

  • 1/2 cup of feta cheese

  • 2 Tbsp fresh basil, chopped optional garnish

  • salt and black pepper to taste

INSTRUCTIONS

  1.  Bring one large pot of water to a boil. While the water is heating, sauteé mushrroms and shallots in 2 tablespoons of olive oil on medium heat for 10 minutes or until golden brown. Remove from heat.

  2. Boil tortellini according to directions on the package. I recommend subtracting 1 minute from the directions for al dente tortellini. 

  3. Drain tortellini and let cool for 5 minutes. Combine with pesto, mushrooms, shallots, peppers and feta. Garnish with fresh basil. 

  4. Serve warm, room temp or cold. All delicious!