In this class, Kelly Senyei will show us how to take store-bought tortellini to a new level with a homemade pistachio pesto that's just six ingredients.
A chunky tomato and wilted spinach soup filled with cheesy tortellini surprises in every bite. Serve it alongside crusty bread to soak up the delicious broth!
Chef Vivian Chan shows us how to utilize those lovely pasta pocket rings we like to call tortellini, and the meatballs are just a delicious bonus! This dish screams cold weather and comfort food, without the added guilt.
This tortellini salad inspired by Greek flavors can be served warm, at room temperature or chilled, and it's best when made a day (or even two) in advance so the flavors get a chance to really join forces.