One Pot Tortellini with Pesto
Cooking the tortellini in broth adds flavour and creates a simple sauce when tossed with pesto in this colourful dish. Serve it right away or leftovers can be served cold for a delicious lunch.
Directions
- In a large non-stick skillet, heat oil over medium high heat. Cook red onion, carrot, zucchini and red pepper just until onion starts to soften, about 2 minutes.
- Pour in broth and bring to a boil. Stir in tortellini and reduce heat to maintain a simmer; cover. Cook just until pasta is softened and most of the liquid has been absorbed, about 5 minutes.
- Remove from heat and stir in pesto to coat the pasta. Serve sprinkled with grated Parmesan.
Recipe Tips
To make your own quick pesto, combine 4 cups (1L) of fresh basil leaves, 1 clove of garlic, 2 tbsp (30 mL) toasted pine nuts, 1/4 cup (60 mL) fresh grated Parmesan, 1/2 tsp each (3 mL) salt and pepper and 3 tbsp (45 mL) good quality olive oil in your food processor or blender and process until smooth.
Recipe Made With
CAMPBELL'S® No Salt Added Ready to Use Vegetable Broth
Did you make this?
Follow Us
CAMPBELL'S NEWSLETTER
Sign up for the newsletter to get inspiring recipe
ideas delivered straight to your inbox
FOLLOW US
Stay inspired with easy and delicious
meal ideas wherever you are