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Prep time: 10-15 minutes
Serves: 4
Treat a mom to this easy Italian classic – Tortellini al pesto!
Ingredients:
One pound (16 ounces) cheese or meat tortellini – found in refrigerated section of your local supermarket
1 teaspoon salt
3/4 cup of your favorite premade pesto sauce
Grated Parmigiano Reggiano or Pecorino Romano cheese (optional)
Directions:
1. In a 4-quart saucepot, bring water to a boil.
2. When water boils, stir in the tortellini and 1 teaspoon salt; cook per manufacturer’s directions.
3. Meanwhile, using a spoon, transfer the pesto sauce from the jar to a 4-quart glass or porcelain bowl.
4. When tortellini are cooked, drain them in a colander.
5. Transfer drained tortellini to bowl with pesto; toss with two serving spoons.
6. Serve the tortellini al pesto in individual dishes.
7. Ask guests to add grated cheese to tortellini (optional).
Wine Pairing: Chardonnay (white), Cabernet Sauvignon (red).
Text & Photograph ©2025 Nancy DeLucia Real
Nancy DeLucia Real is an art historian and chef. She has led culinary courses at the Italian Cultural Institute, The Getty Center and The Getty Villa and is a former member of the Culinary Historians of Southern California. Nancy's gastronomy training took place in the heart of Italy under the tutelage of her grandmother. She has taught international cuisine at Williams Sonoma and Sur la Table Stores. Nancy's art history & culinary courses are ongoing at various institutions. She also teaches private cooking classes. 
