Burst Tomato, Mascarpone and Herb Tortellini
This simple summer pasta is sure to become a favorite for you and your guests.
Ingredients
- 1 20 oz package herb chicken tortellini
- 3 pints assorted cherry tomatoes
- 1 head of garlic peeled and sliced
- 2 tbsp olive oil
- 2 lemons juice from both, zest from one
- 1 8 oz container mascarpone cheese
- 1 1/2 cups assorted herbs like oregano, parsley and basil, chopped
Instructions
- Fill a large pot with water, add 2 teaspoons of salt and bring it to a boil. Meanwhile, set your oven to broil with the rack about 4-5 inches from the top. Stir together your tomatoes, garlic and olive oil and place on a jelly roll pan, seasoning well with salt and pepper. Prepare your pasta according to the directions on the package then broil your tomatoes for 7 minutes.
- While your pasta is cooking and the tomatoes are being broiled get your herbs together. I love the combination of basil, oregano, and parsley here, washing the herbs under water, tearing the leaves off the stems, and roughly chopping the herbs.
- When the pasta is done cooking quickly strain it in a colander and then transfer to a serving dish. Top the pasta with the tomatoes, garlic and their juices. Now it’s time for dolloping on the mascarpone, squeezing over the juice of two lemons, the zest of one lemon, and sprinkling over the herbs. Season with salt and pepper to taste, stir it up and enjoy!
Notes
Grill some chicken or shrimp to add some more protein to this dish. Want to try it cold? Opt for feta in place of the mascarpone.