I was finally brave enough to use my frozen pesto iced cubes. After reading about freezing pesto time and time again, I finally did it at the end of last year. Pesto is one of my favorites, but it’s time-consuming to make, requires basil in mass quantities, doesn’t last very long in the fridge, but a little goes a long way. Such a conundrum. Freezing a batch of pesto in ice cube trays is the perfect solution. You are able to defrost pesto in usable amounts, and it lasts for months. I’m a convert. We’ll make it through the last bits of last years pesto just in time for this year’s fresh batch!
The other night I was having a bit of a quarter-life crisis, and this meal came to the rescue. It’s so simple and so comforting. Tortellini have never been my favorite, but pesto tortellini is a whole different story. Something about those garlicky, basil-y sauce smothered little pockets… Add a couple spoonfuls of ricotta, and you have a creamy comfort meal on deck.
Creamy Pesto Tortellini Toss
You Will Need:
1 package of your favorite tortellini (I used Trader Joe’s Spinach Tortellini)
2 tbsp pesto
¼ cup ricotta
1 lb cubed steak
1 small head of broccoli
2 cloves garlic
1 tbsp crushed red pepper
flavored olive oil (I used Oliva! Harissa Olive Oil for a kick)
Put on a pot to boil the tortellini.
Season the steak with salt and pepper, garlic powder and oregano. In a medium skillet, heat the flavored olive oil. Toss in the steak and cook until browned and cooked through. Remove to a plate.
Add a bit more olive oil to the saute pan. Crush in the garlic cloves and red pepper flakes. Toss in the broccoli, and a couple shakes of garlic powder and oregano to saute. Stir it around and be sure to scrape up any brown bits left by the steak. These are the best part. Cook for about 10 minutes until tender.
Cook your tortellini and drain. Throw tortellini back into the pot, and stir in the pesto and ricotta. Add in the steak and broccoli. Sprinkle with parmesan and serve with garlic bread if you’re feeling especially naughty 😉