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Pesto Pasta Medley Recipe

This was a favorite recipe at the prep school where I used to work. I always receive complements and requests for the recipe.—Beth Lepore, Winchester, Massachusetts

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Pesto Pasta Medley Recipe

Prep/Total Time: 25 min.

Yield: 16 Servings

10 15 25

Ingredients

3 packages (7 ounces each) dried cheese tortellini
1 package (12 ounces) tricolor spiral pasta
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
2 jars (3-1/2 ounces each) prepared pesto
1 jar (6 ounces) oil-packed sun-dried tomatoes, drained and chopped
1/2 teaspoon salt
Grated Parmesan cheese, optional

Directions

Cook tortellini and spiral pasta according to package directions; drain and place in a large serving bowl. Add the artichokes, pesto, tomatoes and salt. Sprinkle with Parmesan cheese if desired. Serve warm or at room temperature. Refrigerate leftovers. Yield: 16 servings.

Nutritional Facts 1 cup equals 330 calories, 13 g fat (5 g saturated fat), 31 mg cholesterol, 586 mg sodium, 43 g carbohydrate, 4 g fiber, 12 g protein.

Originally published as Pesto Pasta Medley in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p226