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11 minutes
4 peopleAbout this dish
Ricotta and spinach tortellini tossed with pesto and cherry tomatoes, topped with prosciutto and parmesan. The pesto acts as the sauce, and the prosciutto adds a salty contrast. It uses ingredients associated with Italian cooking: basil pesto, tomato, prosciutto and parmesan.
Ingredients
Preparation
In a pot of boiling salted water, cook the tortellini according to the package instructions. At the end of cooking, reserve a small ladle of the cooking water, then drain the tortellini.
Meanwhile, in a very hot pan, add a drizzle of olive oil and the cherry tomatoes. Cook for 4 minutes over high heat.
Add the pesto to the pan along with the reserved cooking water and the drained tortellini. Mix to coat the tortellini well with the sauce.
In a deep plate, serve the tortellini with the prosciutto torn into pieces. Add a few parmesan shavings on top and fresh basil if you have some. Adjust the seasoning to taste, it's ready!
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