1 pound frozen or fresh tri-color cheese tortellini
1 tsp. of salt
1/4 cup fresh shredded parmesan cheese
Directions
To make the Thai pesto sauce: Place all ingredients, except olive oil, in a food processor and pulse until smooth. Drizzle in the olive oil to form a paste. Taste for seasoning. Store pesto in the fridge or freeze until ready to use.
To make the tortellini: Fill a large saucepot with water, add about a teaspoon of salt and bring to a rolling boil. Add in the tortellini and cook about 5 minutes, or until soft to the taste but not mushy. Strain in a colander reserving about 1/4 cup of the pasta water.
To assemble: In a large serving bowl, toss the tortellini, pasta water, and Thai pesto sauce together until fully incorporated. Top with the shredded parmesan cheese and a drizzle of olive oil if desired. Serve while hot.
