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As well as adding flavour to salads, when cooked, rocket is a great detox boost for the liver.

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Tortelloni with rocket pesto and dried tomatoes

Imagination and creativity in the kitchen are expressed above all through new takes on culinary classics. So why not make some traditional tortelloni with a more delicate sauce? Simply use rocket in place of basil, and for an extra-special touch, boost the flavour with some sun-dried tomatoes.

Serves2
courseFirstcourse
cooking time20'
difficultyEasy
rucola

Rocket

100 gr
sale

Iodine salt

pepenero

Black pepper

pomodorisecchi

Sun-dried tomatoes

6-7
aglio

Garlic

1 spicchio
pinoli

Pine nuts

50 gr
olio

Extra virgin olive oil

parmigiano

Parmigiano Reggiano

tortellini

Tortelloni

Method

Make the rocket pesto using a pestle and mortar or an immersion blender. Add the pine nuts, dried tomatoes, garlic, a spray of oil and the parmigiano cheese to the rocket.

Cook the tortelloni in a large pan of boiling salted water, then toss them in the pesto in a casserole dish.

Before serving, add some more sun-dried tomatoes, parmigiano cheese and pepper.

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