Crispy Barbecued Tortellini with Roasted Capsicum Pesto
A delightful contrast of crispy pasta and a soft, flavourful filling brought to life by the sweet tang of roasted capsicum pesto.
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Preparation Time
25 minutes
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Cooking Time
15 minutes
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Serves
1 platter to share
1 red capsicum, quartered and seeds removed
1 clove garlic
2 tablespoons olive oil
3 teaspoons balsamic vinegar
375g pack Latina™ Fresh Mixed Veal Tortellini
1. Place capsicum skin-side down on preheated barbecue hotplate (or skin-side up under grill) and cook until skin blackens. Place in a plastic bag or covered container until cool enough to remove skin. Remove and discard skin.
2. Blend or process roasted capsicum, garlic, 1 tablespoon of the oil and vinegar until smooth.
3. Add Latina tortellini to large saucepan of boiling water. Return to the boil and cook for 5 minutes. Drain.
4. Toss tortellini with remaining oil and cook on preheated barbecue for about 2 minutes or until golden and crispy in places. Serve warm with Roasted Capsicum Pesto.
Ensure the capsicum has well and truly cooled before you peel it. It's always tempting to speed up the process, but not at the expense of burnt fingers!
The following products might work well with this recipe: