Tortelloni with tomatoes, pesto yoghurt & Rucola salad

Bella Italia! A real classic with an interesting twist: Pesto is refined with Greek yoghurt, tomatoes provide a sweet note and Rucola adds a pleasant flavour to the dish. Definitely worth trying!

20
 Min. |   
2
 Portionen

Ingredients

  • 400 g Tortelloni
  • 20 g pesto verde
  • 70 g Greek yoghurt
  • 200 g cherry tomatoes
  • 2 Seedbars Rucola
  • 2 tbsp olive oil
  • Salt & pepper

Rucola

3
-
4
semaines séparant le semis et la récolte

CHF 9.95

le paquet de 3 Seedbars

Step 1

Preheat the oven to 180°C. Wash the cherry tomatoes and place them on a baking tray covered with baking paper. Drizzle with olive oil, salt and pepper and bake for 10 - 15 minutes.

Step 2

Mix the yoghurt with the pesto. Flavour with salt and pepper.

Step 3

Harvest the Rucola. Cook tortelloni according to package instructions, then let them drain and mix with pesto yoghurt.

Step 4

Arrange the tortelloni with cherry tomatoes and Rucola on a plate, drizzle with a dash of olive oil and enjoy.

Recipe provided by the cooking app KptnCook.

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