A perfect meal salad for the hot days we're having right now. Prepared with tortellini, pesto enhanced with our Tequila Lime hot sauce, bocconcini pearls, chopped proscuitto, fresh basil and cherry tomatoes, this recipe is truly in tune with our current weather.

TEQUILA LIME PESTO TORTELLINI SALAD

Name: TEQUILA LIME PESTO TORTELLINI SALAD
Prep time: 20 min
Total time: 20 min
Yield: 2-3
Ingredients: 350 g of cheese tortellini, cooked and drained; 200 g of bocconcini pearls; 150 g of proscuitto, coarsely chopped; ½ cup of coarsely chopped basil; 20 cherry tomatoes, cut in half; ½ cup of pine nuts; ½ cup of Parmesan cheese; 1 clove of garlic, minced; 3 cups of basil leaves; 1 cup of olive oil; 2 tbsp. of Tequila Lime hot sauce; Salt and pepper to taste

Noté 5.0 étoiles par 1 utilisateur(s)

Portions

2-3 portions

Préparation

20 minutes

Cuisson

30-45 minutes

Auteur

Frank Menard

A perfect meal salad for the hot days we're having right now.

Prepared with baked tortellini, pesto enhanced with our Tequila Lime hot sauce, bocconcini pearls, chopped proscuitto, fresh basil and cherry tomatoes, this recipe is truly in tune with our current weather.

The pesto contains pine nuts, parmesan, minced garlic, basil leaves, olive oil, salt and pepper to taste.

Leave to rest in the fridge for 30-45 minutes to allow the flavours to infuse.

Image of TEQUILA LIME PESTO TORTELLINI SALAD

Ingrédients

350 g of cheese tortellini, cooked and drained
200 g of bocconcini pearls
150 g of proscuitto, coarsely chopped
½ cup of coarsely chopped basil
20 cherry tomatoes, cut in half

Tequila Lime Pesto Ingredients

½ cup of pine nuts
½ cup of Parmesan cheese
1 clove of garlic, minced
3 cups of basil leaves
1 cup of olive oil
2 tbsp. of Tequila Lime hot sauce
Salt and pepper to taste

Préparation

In a skillet overhigh heat roast pine nuts, remove from heat and let cool.
In a food processor, add pine nuts, Parmesan cheese, garlic, basil and the Tequila Lime hot sauce. Drizzle in olive oil until creamy. Season with salt and pepper to taste.
In a large bowl, combine cooked tortellini, bocconcini pearls, prosciutto, basil and cherry tomatoes. Add 2-3 tablespoons of Tequila Lime pesto and a generous drizzle of olive oil.
Refrigerate for 30-45 min before serving.