Wednesday, April 04, 2007

A using up leftovers pasta

2 8-oz. packages of squash or sweet potato filled tortellini or -loni
1/2 cup chicken or turkey or vegetable broth
about 1/3 cup Cafe Flora parsley pesto - made with parsley, olive oil, and toasted pumpkin seeds in the same proportions as the basil, olive oil & pine nuts in basil pesto, pesto Genovese
grated Parmesan, Reggiano if possible

Cook the tortllini/loni in salted boiling water, and drain. Pour the broth into a pan (can be the one you cooked the pasta in) and boil it until it's reduced a bit (meat broths will have more body than veg here because of more protein). Put the pasta back in, and add the pesto. Toss well, and serve with the parmesan.

No comments: