Dreaming of Tortellini

When I got an email from Foodbuzz last week saying that I could possibly win a trip to Italy, I knew I had to enter!

The entry is simple: Barilla is challenging Foodbuzz Featured Publishers to imagine an Italian-inspired recipe or meal created with Barilla Tortellini.

To submit an entry, you just have to create a post on your blog that describes a recipe featuring Barilla Tortellini and what inspired your creation! Easy, right?

Six finalists will be selected to receive Barilla Tortellini and share their recipe. Then, in the final round of judging, one grand prize winner will win a trip to Italy!

I’m cutting it close with this entry, and I didn’t have any tortellini on hand to actually make it, but I’ve been dreaming up this dish all winter.

With Spring in full swing around here, there are only a few things I want: strawberries, asparagus, peas, and anything with lemon.

I crave light and fresh meals, and Barilla Tortellini is the perfect base for a Spring-filled pasta dinner on a warm evening.

My dream Barilla Tortellini recipe is completely inspired by all the things I love about Spring! Pops of green from asparagus and freshly shelled peas, brightness from the lemon, and some fresh herbs, olive oil, and some walnuts for extra texture.

RecipeImagesHandler.ashx

Asparagus and Pea Tortellini with Lemon Parsley Pesto

  • 1 package Barilla Cheese and Spinach Tortellini
  • 1 lb fresh asparagus, chopped into 1” pieces
  • 1 cup fresh peas
  • zest from one lemon
  • 1 clove garlic
  • 1/2 cup fresh parsley
  • 2 Tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 Tbsp fresh lemon juice
  • 2 Tbsp walnuts

In a large pot, bring water to a boil.

Put Barilla tortellini into the boiling water and return to a boil. Let this cook 10-11 minutes stirring occasionally.

In the last 5 minutes of cook time, add asparagus and peas to the water with the tortellini.

Once the pasta is ready and the vegetables are bright green, drain them and place into a large bowl.

Add the lemon zest, garlic, parsley, olive oil, salt, pepper, lemon juice, and walnuts to a food processor or blender and pulse until the mixture comes together.

Pour the pesto over the pasta and vegetables and toss to combine.

Drizzle with extra olive oil before serving.

 

I hope I move on to the next round and have the chance to make this dish ; )

PS: I’m giving away an Oikos Superfruits Prize package – the contest ends Thursday, so make sure you get your entry in!

9 comments

  1. That sounds perfect for spring, Brandi! Please make it…I think it will be gorgeous. :-)

  2. AHHH Good luck in the contest!!!!

  3. This sounds great!! So summery and fresh. Good luck sweetie!

  4. Good luck, this sounds yummy. I bet it would be great as cold leftovers

  5. I’m totally loving the lemon-y recipes that come out around spring time – the spring veggies sound to die for too!

  6. This recipe sounds fabulous! Good luck with the contest!! :)

  7. Good luck! I love tortellini!

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