Cheese Tortellini, 16-19 oz (meat filled tortellini will also work)
Sundried Tomatoes – I used California Sun Dry which have a very potent flavor
Basil Pesto – homemade is always best, but if you don’t have your own fresh basil, then an 8.1 oz jar of Classico Basil Pesto is great!
Wegmans Carrot Puree, 8 oz (found in the refrigerated produce section)
Instructions
Boil the cheese tortellini per the instructions on the bag – usually 4-5 minutes until they are floating on top of the boiling water.
Strain and rinse the tortellini. Add pesto, drained sundried tomatoes, and carrote puree. Stir until blended.
Serve warm with a side of fresh vegetables. I chose roasted asparagus (place on a baking sheet drizzled with olive oil, salt & Pepper. Bake at 450° for 10 minutes or until tender.)
