Chimichurri Tortellini

Chimichurri Tortellini is a delightful fusion dish that combines the rich, cheesy flavors of Italian tortellini with the fresh, herbaceous zest of Argentinian chimichurri sauce. This quick and easy recipe offers a unique twist, making it perfect for both weeknight dinners and special occasions.

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Prep Time: 10

Cook Time: 15

Total Time: 25

Course: Main Course

Cuisine: argentinian, Italian

Keyword: Chimichurri Tortellini, Italian-Argentinian fusion, quick pasta recipes

Calories: 450kcal

Equipment

Large pot
Colander
Food processor or blender
Non-stick skillet
Measuring cups and spoons
Knife and cutting board

Ingredients

For the Tortellini:

1 package 16 oz cheese tortellini

For the Chimichurri Sauce:

1 cup fresh parsley leaves
1 cup fresh cilantro leaves
3 cloves garlic
1 small red onion chopped
2 tablespoons red wine vinegar
Juice of 2 lemons
1/4 cup vegetable broth
1/4 cup olive oil divided
Salt and freshly ground black pepper to taste
Optional: Red pepper flakes for a hint of heat

Instructions

Prepare the Tortellini:

Bring a large pot of salted water to a boil.
Add the tortellini and cook according to the package instructions until al dente.
Before draining, reserve 1/2 cup of the pasta cooking water. Drain the tortellini and set aside.

Make the Chimichurri Sauce:

In a non-stick skillet, heat 1 teaspoon of olive oil over medium heat.
Add the chopped red onion and garlic. Sauté for 1-3 minutes until the onions become translucent. Remove from heat and let them cool slightly.
In a food processor or blender, combine the parsley, cilantro, sautéed onion and garlic, red wine vinegar, lemon juice, vegetable broth, and the remaining olive oil.
Pulse until the mixture is well combined but still slightly chunky.
Season with salt, freshly ground black pepper, and red pepper flakes (if using) to taste.

Combine and Serve:

In the same pot used to cook the tortellini, add the drained pasta back in.
Pour the chimichurri sauce over the tortellini.
Gently toss to combine, adding a bit of the reserved pasta water if needed to achieve a silky consistency.
Serve immediately, garnished with additional fresh herbs if desired.

Notes

Variations: Feel free to customize the chimichurri sauce by adjusting the herb ratios or adding a touch of smoked paprika for depth.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or water to loosen the sauce if necessary.
Add-Ins: For added protein, consider incorporating grilled chicken, shrimp, or chickpeas. Roasted vegetables like bell peppers or zucchini can also complement the dish well.

Nutrition

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