Tortellini with sun-dried tomato & goats cheese pesto

Make your own vibrant macadamia pesto to serve with your favourite filled pasta.

Recipe «Tortellini with sun-dried tomato & goats cheese pesto» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 1 x 625g pkt fresh veal tortellini, 1/2 cup loosely packed fresh small basil leaves, 20g shaved parmesan, 60g macadamia nuts, 80g sun-dried tomatoes, drained , 1/2 cup loosely packed fresh basil leaves, 60g soft goat's cheese, 60ml olive oil , 60ml water, Salt & freshly ground black pepper.

Ingredients:

• 1 x 625g pkt fresh veal tortellini 
• 1/2 cup loosely packed fresh small basil leaves 
• 20g shaved parmesan 
• 60g macadamia nuts 
• 80g sun-dried tomatoes, drained 
• 1/2 cup loosely packed fresh basil leaves 
• 60g soft goat's cheese 
• 60ml olive oil 
• 60ml water 
• Salt & freshly ground black pepper 

Instructions

1. To make the sun-dried tomato & goat's cheese pesto, preheat oven to 180C. Spread the macadamias over a baking tray. Bake in preheated oven for 5 minutes or until toasted.
2. Place the macadamias, sun-dried tomatoes, basil and goat's cheese in the bowl of a food processor and process until finely chopped. With the motor running, gradually add the combined oil and water in a thin, steady stream until combined. Taste and season with salt and pepper.
3. Cook the tortellini in a large saucepan of salted boiling water for 5 minutes or until tender. Drain well. Return to the pan. Add the pesto and basil and gently toss until just combined.
4. Spoon the pasta among shallow serving bowls. Sprinkle with parmesan and serve immediately.