Lighten up your pesto tortellini by combining it with a bed of lightly steamed Swiss chard.
- 1 cup fresh basil leaves
- 1/4 cup parsley
- 1/4 cup extra virgin olive oil
- 3 T toasted pine nuts
- 2 large cloves garlic
- Salt to taste
- 1 T Parmesan cheese
- 1 package fresh tortellini
- 1 bunch Swiss chard
- Parmesan cheese
Blend together basil, parsley, oil, 2 T Pine nuts, garlic and 1 T Parmesan to make the pesto sauce.
Chop chard slightly and steam till tender. Drain.
Cook tortellini in hot water until al dente and toss with pesto sauce.
Spread chard on plates, mound the pesto-dressed tortellini on top and sprinkle with the remaining pine nuts.
Serve with extra Parmesan on the side.
