Tortellini caprese with pesto rosso

Ingredients for 4 servings:

• 1,200 g tortellini from the refrigerated section
• 250 g cocktail tomatoes
• 125g mozzarella
• some arugula, optional
• 60 g cashew nuts
• 1 jar of tomatoes, dried and preserved in oil
• 60 g Parmesan
• 6 tbsp olive oil
• 2 garlic cloves
• 2 tbsp Balsamic vinegar bianco
• 1 tbsp basil, dried

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

very tasty and simple

To make the pesto, first roast the cashew nuts. Blend the remaining ingredients, except the Parmesan, together with the cooled nuts. Grate the Parmesan and fold in. Wash and halve the cherry tomatoes. Cut the mozzarella into small pieces. Cook the tortellini according to the package instructions. Serve the individual ingredients in bowls, so everyone can mix as much of each component as they like. If you like, you can add some arugula. Any leftover pesto can be stored in the refrigerator. It will keep for at least a week. If completely covered with oil, it will last much longer.