Cheese Tortellini with Blistered Tomatoes and Homemade Pesto

Cheese Tortellini with Blistered Tomatoes and Homemade Pesto
Prep time: 
Cook time: 
Total time: 
  • 1 to 1 and ½ packages tortellini of choice (9 - 14 oz)
  • 1 and ½ pints Maverick Mix® Tomatoes
  • ⅓ cup Macadamia nuts
  • 2 cups fresh basil (packed)
  • ⅓ cup fresh grated Parmesan cheese
  • ⅓ cup Pesto or EVO Oil
  • 5 cloves garlic (minced/divided*)
  • ¼ tsp coarse salt
  • ⅛ tsp pepper and a splash of lemon juice
  • Optional: additional parmesan cheese and basil for garnish
  1. For the pesto: place macadamia nuts into a blender or food processor (I use a @vitamix) and pulse until broken into small bits.
  2. Add basil, parmesan cheese, oil, 3 garlic cloves only (minced), salt, pepper and lemon juice.
  3. Pulse until well-combined. Once done, set pesto aside.
  4. Next, cook tortellini per package instructions, then set aside.
  5. While tortellini cooks: in a large skillet over medium-heat, drizzle pan with oil and then add remaining 2 cloves garlic (minced).
  6. Cook until fragrant, being sure not to burn. Add in tomatoes, turn down heat slightly and move tomatoes around the pan several minutes until they start to blister.
  7. Remove from heat and allow to slightly cool.
  8. Mix pesto and tortellini. Then top with blistered tomatoes and some of the pan juice from skillet if desired.
  9. Finally, top with parmesan cheese and basil for garnish.

Recipe and photography by Lunches + Littles