Summary

Ingredients

• 500 g tortellini
• 1 glass pesto rosso
• 80 g parmesan or pecorino cheese
• 250 g cocktail tomatoes
• 3 tablespoon olive oil
• 3 cloves garlic
• some pepper, freshly ground
• 70 g rocket

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Instructions

1. Cook the tortellini according to the instructions on the packet. Meanwhile, halve the cocktail tomatoes, grate the Parmesan or Pecorino, wash the rocket and sort. Mix the cheese well with the pressed garlic, pesto and olive oil. Season to taste with pepper.
2. Drain the cooked tortellini, place in a bowl and mix immediately with the pesto and cheese mixture. Add the halved tomatoes and stir well again, leave to cool. Garnish with rocket.
3. Tip:
4. The salad tastes really great when it has been steeped for 3-4 hours.