Recipe: Tomato and Tortellini Toss

TOMATO AND TORTELLINI TOSS

In 15 minutes you can turn a handful of convenience items into a colorful main course, accented with a generous helping of fresh Florida tomato chunks. Serve with hot garlic bread and simple tossed salad.

2 to 3 cups fresh broccoli flowerets
1 9-ounce package (about 2-1/2 to 3 cups) meat or cheese tortellini
1/2 cup pesto, homemade or store-bought
2 large Florida tomatoes, cored, quartered, and cut into large bite-size chunks
Freshly ground pepper to taste
1/2 cup crumbled feta cheese for garnish

In a small saucepan, steam the broccoli for about 5 to 6 minutes, until it is just tender-crisp. Drain and transfer to a serving bowl.

Bring a medium saucepan of salted water to a boil. Add the tortellini and cook until done according to the package instructions. Drain and toss with the broccoli and pesto until thoroughly coated.

Add the tomatoes and toss briefly. Pepper the dish and serve at once, garnish with the feta cheese.

Servings: 4
Source: Florida Tomato Committee