An Inspired Cook

The heatwave this summer has lasted longer than I think anyone expected. We’ve experienced more consecutive days in the upper 90’s or topping over 100 degrees for most of July. It’s just too dang hot to turn on the oven or cook on top of the stove. Early on it was sandwiches or salads for dinner, but after a while I started searching for something more. I found some fresh pasta in the refrigerated section of the grocery store; the package directions called for a 3 minute boil. That sounded perfect, I knew just what to do. A creamy parmesan sauce with pesto would taste so good and take only minutes to make. Add a Mediterranean salad and call it a meal. I’ve included a couple more variations that I think you will enjoy as well.

The only prep work is to make your favorite pesto sauce. Here are some links to my favorite pesto recipes with step by step directions. Spinach Pesto, Arugula Pesto, Cilantro Pesto, Sun Dried Tomato Pesto, Cherry Tomato Basil Pesto. If you make more pesto than you need, pack silicone ice cube trays with pesto then place a lid on top, freeze, and you’ll have pesto for future recipes.

Rana brand is the Cheese Tortelloni I used in this dish. It makes 2 large servings but Joe and I usually eat a smaller portion and have leftovers. I’ve since found Costo sells a (2 pack) Kirkland Brand 5 Cheese Tortelloni with Parmigiano Reggiano that is equally good. They freeze really well and once thawed, boils for 2 – 3 minutes. When you’re ready to begin, follow the directions to boil the pasta. While the water is heating, start the creamy parmesan sauce.

I have a deep cast iron skillet that is my favorite skillet to make pasta sauce. My mom called it a chicken fryer, but then again she fried a lot of chicken through the years! This is the best skillet when you want to make sauce and then just dump the pasta in it, give it a stir to coat the pasta and serve. So back to the recipe . . . Melt 2 tablespoons of butter over medium heat.

Add a cup of heavy cream. Stir the pot to blend the two together.

Turn up the heat to medium high and add the parmesan cheese. I usually eye ball it but it’s between 1/4 cup -1/3 cup grated parmesan. Stir until the cheese has melted and the sauce is creamy. By this time the water should be boiling and you can drop the tortelloni in the water. Turn the heat down on the sauce to low and let simmer until the pasta is ready to strain.

Just about ready to strain.

The sauce is ready too.

Just before I threw in the cooked tortelloni, I added 1/4 cup of sun dried tomatoes to the sauce. Once drained, dump the tortellini in the pan as well.

Add a couple of tablespoons of pesto then stir to combine. It’s up to you how much pesto to use but I like to start with a heaping tablespoon, taste and add more if it needs it. The pesto has salt, garlic, lemon and herbs so I usually don’t add salt, but you may find it needs a bit more for your taste.

Stir well so that the pesto and sun dried tomatoes are evenly distributed throughout the pasta and sauce.

Serve with a sprinkle of pinon nuts. Make sure to scroll down for two separate pasta dishes after reading the recipe. These are alternative versions that I have made this summer that might also appeal to you for a quick and easy meal.

Tortelloni with Creamy Pesto Sauce

10 ounces Refrigerated Fresh Tortelloni
2 tablespoons Butter
1 cup Heavy Cream
1/4 – 1/3 cup Parmesan Cheese, freshly grated
2 tablespoons Pesto, more or less to taste (I used Spinach Pesto)
1/4 cup Sun Dried Tomatoes
Sprinkle with Pinon Nuts aka Pine Nuts, optional
Salt to taste

Add water to a 3 quart pot and boil pasta according to package directions.

To make creamy pesto sauce: Melt 2 tablespoons of butter in a deep cast iron skillet over medium heat. Once the butter has melted, add the heavy cream. Turn the heat up to medium high and add the grated parmesan cheese. Stir the contents as the cheese melts and begins to bubble. Turn the heat to low, add the sun dried tomatoes and let simmer until the pasta is ready.

When pasta is fully cooked, strain all liquid from the pasta and add to the cream sauce. Add 2 tablespoons (more or less to taste) pesto. Stir well to distribute pesto into the pasta and sauce. Taste and add salt if needed.

Serve with a sprinkle of pinon nuts if desired.

Makes 2 – 3 servings

Alternative version 1: Add 1 pint of roasted cherry tomatoes and 2 tablespoons pesto to cooked tortelloni. Using a deep cast iron skillet, roast tomatoes with a drizzle of olive oil. The tomatoes will break down as they heat and cook through. Crush the tomatoes with a fork or potato masher. Add pasta, 2 tablespoons (more or less to taste ) pesto and stir well. Top with 1/4 – 1/3 cup parmesan cheese. Serves 2 – 3

Alternative version 2: Make creamy pesto pasta sauce with sun dried tomatoes. Add 1/2 cup fresh basil leaves and stir well as they wilt into the sauce. Serve with sprinkled pinon nuts if desired. A grilled pork chop on the side with pesto completes the meal.

Other variations might include adding artichokes, fresh cherry tomatoes, roasted red peppers, blanched broccoli, sauteed mushrooms, peas or anything else that you like.