Quick and Easy Tortellini
In a large pot of salted boiling water, cook the cheese tortellini until al dente. Keep 125 ml (1/2 cup) of the cooking water aside. In a bowl, combine the tortellini, pesto and reserved cooking wate
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Ingredients
- 3/4 lb (375 g) store-bought cheese Tortellini
- 1/3 cup (75 ml) store-bought pesto
- Salt
- pepper
- 2 onions, chopped
- 2 store-bought roasted bell peppers, diced
- 1/2 cup (125 ml) grated Parmigiano-Reggiano cheese
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