GINA Salad helps lighten the fare, and these green beans with cheese tortellini are a nice change from the traditional tossed salad. I am a big salad-eater, and there are a lot of women like me out there. Honey, we’re trying to stay as “fabulous” as we can, eating all those greens. We just have to mix it up a bit so we don’t get bored!
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Prepare a large pot of salted boiling water, and a large bowl of ice water.
Step 2
Blanch the green beans in the boiling water, 1 to 2 minutes. Remove the beans with a spider or tongs, and shock them in the large bowl of ice water to stop the cooking. Add the tortellini to the same pot of boiling water, and cook according to the package instructions. Drain well, and let cool.
Step 3
Combine the pecans and garlic in the bowl of a food processor and pulse until chopped. Add basil, parsley, mint, red-pepper flakes, Parmesan, salt, pepper, and the lemon juice and zest, and pulse again until finely chopped. Drizzle in the olive oil while the motor is running, and blend until thoroughly combined.
Step 4
Combine the green beans and tortellini in a serving bowl, and toss with the pesto. Serve at room temperature.
