Sometimes, when I sit down to write a blog post, I know exactly what I’m going to say. Maybe the recipe reminds me of a certain story, a certain memory, or it was inspired by something that’s worth mentioning. Sometimes I feel particularly chatty, but other times I sit down and my mind goes completely blank.
Today is one of those days, probably because it’s the stat holiday of a long weekend for me, so my brain just doesn’t want to work. I was laying awake in bed for a good hour – as everyone should do on a stat holiday – and almost forgot I had to post today in the first place.
Anyway, my point is, stat holidays = laziness in the best possible way, and I’m just going to chat about this yummy Avocado Pesto Tortellini Salad.
Think pasta salad, but heartier and more substantial thanks to the tortellini. Think pesto, but creamier and smoother thanks to the avocado.
This pesto was something I made on a whim one night as I cleared my fridge of some wilting basil leaves. I also had an avocado that was on it’s last legs, so I shrugged and tossed it in. Avocado in pesto has to be good, right? Yes my friends, yes it is.
I normally like my pesto fairly smooth and saucy, which can mean adding a bit more oil than I probably should. Tossing in an avocado thickens it while making it creamier without needing to use a ton of oil. It whizzed up in the food processor in a snap and I had to restrain myself from eating it with a spoon right out of the food processor.
Toss the pesto with some hearty tortellini, with whatever filling you prefer. Add some sundried tomatoes. Some artichoke hearts. Some mozzarella. Enjoy.
| Avocado Pesto Tortellini Salad | Print |
- Avocado Pesto Dressing:
- ¼ cup pine nuts
- 1 cup packed fresh basil leaves
- 1 large avocado, peeled and chopped
- 2 cloves garlic
- ¾ cup shredded parmesan
- 1 Tbsp lemon juice
- ¼ tsp salt
- ¼ tsp pepper
- 2-4 Tbsp olive oil
- .
- 700g cheese tortellini
- ½ cup artichoke hearts, coarsely chopped
- ½ cup sun-dried tomatoes, drained and patted dry, coarsely chopped
- 1 cup mozzarella, chopped in ½-inch squares
- To make pesto, preheat oven to 350°F. Toast pine nuts on a baking sheet for 5 minutes until browned and fragrant. Set aside to cool slightly before continuing.
- Combine pine nuts, basil, avocado, garlic, parmesan, lemon juice, salt and pepper in a food processor, pulsing until combined and somewhat smooth. Gradually add in the oil, using more or less until desired consistency is reached. The pesto should be creamy and almost runny, as it will be used to coat the pasta.
- In a large pot, cook tortellini according to package instructions; drain and return to pot.
- Add pesto to tortellini and toss to coat, adding a bit more olive oil if necessary. Stir in artichoke hearts, sun-dried tomatoes, and mozzarella. Serve.
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