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Arugula Pesto with Chicken & Prosciutto Tortelloni over Sliced Heirloom Tomatoes

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Instead of using the usual basil to make fresh pesto, this recipe uses arugula. Delicious and easy to make, it's then tossed with chicken & prosciutto tortelloni.

Arugula Pesto with Chicken & Prosciutto Tortelloni over Sliced Heirloom Tomatoes

Minutes to Prep 10

Total Minutes 18

Serves 4

Difficulty 2

Ingredients

Chicken Prosciutto Chicken & Prosciutto Tortelloni – 9 oz.
  • 1 cup packed baby arugula leaves
  • 1/4 cup toasted pine nuts, walnuts or almonds
  • 1  small clove garlic
  • 1/4 teaspoon kosher salt
  • 1/4 cup good quality extra-virgin olive oil
  • 1/4 cup grated Parmesan cheese
  • 1 package BUITONI Refrigerated Chicken & Prosciutto Tortelloni (9 oz.)
  • 2  large heirloom tomatoes
  •   Freshly ground black pepper to taste
  •   Good quality extra-virgin olive oil for serving (optional)

Method

PLACE arugula, pine nuts, garlic and salt in food processor; process until finely chopped. Add oil; process until combined. Add cheese; pulse to combine.

PREPARE pasta according to package directions, reserving 1/4 cup of cooking water.

TOSS pesto with pasta; thin with reserved cooking water, if desired.

PLACE a few slices of tomatoes on each plate; top each with about 1 cup of pesto tortelloni. Season with pepper. Drizzle with extra oil and sprinkle with additional pine nuts, if desired.

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