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Fresh Tortellini w/ Pomodoro Sauce and Banging Basil Pesto

Fresh Tortellini w/ Pomodoro Sauce and Banging Basil Pesto

degree-icon Easy
time-icon 15 minutes
time-icon 15 minutes
time-icon N/A
time-icon 6-8 servings
time-icon 1 cup/240 ml
degree-icon Easy
time-icon 15 minutes
oven-icon 15 minutes
snow-icon N/A
plate-icon 6-8 servings
dish-icon 1 cup/240 ml

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Ingredients

Fresh Tortellini w/ Pomodoro Sauce and Banging Basil Pesto
  • ½ cup/120 ml MagicalButter Olive Oil
  • 1 can whole San Marzano tomatoes (about 28 ounces/800 g)
  • 1 pound/450 g fresh handmade tortellini (we recommend Buitoni)
  • ⅓ cup/80 ml Banging Basil Pesto, plus 2 tablespoons/30 ml for garnish
  • 2 tablespoons/30 ml aged balsamic vinegar
  • 1 tablespoon/15 ml dried Italian herbs
  • 8 cloves garlic, minced
  • Pink Himalayan salt and freshly ground pepper to taste

How To

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Fresh Tortellini w/ Pomodoro Sauce and Banging Basil Pesto
  • In a large saucepan set to medium, heat the oil for 1 minute.
  • Add garlic, and salt and pepper to taste; cook for 2 minutes, stirring occasionally.
  • Add balsamic vinegar and dried herbs; cook for 2 minutes, stirring occasionally.
  • Pour tomatoes into a large bowl, and crush them into small chunks, either with a potato masher or by hand; then add them to the saucepan, and bring them to a slow boil.
  • Add pesto, reduce heat to low, and simmer for 20-30 minutes, stirring regularly.
  • In a large pot, bring very salty water to a boil.
  • Boil the tortellini for about 5 minutes, or until they float to the top.
  • Strain and plate your tortellini, top with sauce and drizzled pesto, add shredded cheese if desired, serve, and enjoy!

Chef’s note

1 cup / 240 ml of tortellini with ½ -¾ cup/120-180 ml of sauce