I was dreaming of sunny California when I found (gasp!) fresh basil and tomatoes (that smelled like tomatoes!) at the grocery store. Before my logical self (you are in Chicago and it is about to snow) caught up with my non-logical self (basil, tomatoes, hints of spring), I had created Spinach Tortellini with Pesto & Tomatoes. And you know what? It was very, very good! This will taste even better in the summer. This can be made ahead and served the next day, too!
Spinach Tortellini with Pesto & Tomatoes
10 oz spinach tortellini
3-4 T fresh pesto
6 oz tomatoes, seeded & chopped into 1/2″ pieces
2 T pine nuts, toasted
3 T Romano cheese, grated
Cook spinach tortellini according to package directions and Drain. Mine only took 3 minutes to cook.
Immediately toss hot, drained tortellini with pesto and tomatoes.
Top with pine nuts and Romano cheese at the table.