Ingredients

The following ingredients have 4 Servings
  • 1 10 ounce package cheese tortellini
  • 2 tablespoons Filippo Berio Extra Virgin Olive Oil
  • ½ large yellow onion, diced
  • ½ teaspoon coarse kosher salt
  • 2 small yellow summer squash, cut into quarters and sliced
  • ¾ pound green beans trimmed and cut into 1 ½-inch lengths
  • ½ cup Filippo Berio Sun Dried Tomato Pesto
  • ½ cup chopped fresh basil
  • Freshly ground pepper to taste

Instruction

  • Bring a large pot of lightly salted water to a boil. Cook tortellini according to package instructions. Drain well. Reserve cooking pot.
  • Meanwhile, heat Filippo Berio Extra Virgin Olive Oil in a large cast iron skillet over medium high heat. Add onion and salt and cook, stirring often until the onion starts to soften and become translucent, 3 to 5 minutes. Add summer squash and cook, stirring often until starting to soften slightly, 1 to 2 minutes. Add in green beans and continue cooking, stirring often until the vegetables are crisp-tender.
  • Return the tortellini to the pot, and gently stir in the vegetables, pesto, basil and pepper. Stir to coat. Serve hot.