Tortellini-Pesto-Pan (Diäko day 4 in between)

Name: Tortellini-Pesto-Pan (Diäko day 4 in between)
Cook time: 10 min
Total time: 10 min
Yield: 1
Ingredients: 100 g Tortellini with spinach-ricotta filling (refrigerator); 7-10 Tbsp Salt; 1 TABLESPOON Olive oil; 130 g colourful mixture of vegetables (e.g. snow peas, cherry tomatoes, diced red peppers, strips of onion); 1 TEASPOON chopped green olives; 7-10 Tbsp Pepper; 2-3 TABLESPOONS Basil Pesto; 1 TEASPOON roasted pine nuts; 7-10 Tbsp Basil leaves

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
10 mins

TOTAL TIME
10 mins

Ingredients

Servings: 1

100 g Tortellini with spinach-ricotta filling (refrigerator)
7-10 Tbsp Salt
1 TABLESPOON Olive oil
130 g colourful mixture of vegetables (e.g. snow peas, cherry tomatoes, diced red peppers, strips of onion)
1 TEASPOON chopped green olives
7-10 Tbsp Pepper
2-3 TABLESPOONS Basil Pesto
1 TEASPOON roasted pine nuts
7-10 Tbsp Basil leaves

Directions

1
Prepare tortellini in salted water according to the instructions on the packet. Heat the olive oil. Add the vegetables and 1 tablespoon of water and fry over medium heat until crisp. Drain and add the tortellini.
2
Mix vegetables, olives and tortellini and season with salt and pepper. Add pesto, mix briefly and serve. Sprinkle with pine nuts and garnish with basil leaves.