Well hello! I hope everyone had a really wonderful Thanksgiving. I know we sure did!
This was the first year that AJ and I have hosted the turkey day celebrations, and everything turned out sooo well. We are stoked. We had both our parents here, our siblings and their others, and my grandparents, which was really great. It’s the first time ever that we have all been together, and it was so nice to have so many important people all under our roof to celebrate Thanksgiving. Everyone was so, so helpful in pulling it all together. My parents brought folding tables and chairs (our table only fits eight people), festive plates, tablecloths, napkins, and a TON of food. Kathy and Jim took care of the turkey, a vegetarian and a regular stuffing, a pumpkin pie, and the most delicious baked brie appetizer thing (which I MUST and will share on here sometime soon). AJ’s brother Dan and his girlfriend Jen were the Brussels sprout bakers and the potato mashers, and Roxy and Kevin we the wine bringers. I made a wild rice salad, some cream cheese biscuits (also need to share those…) and these cute little chocolate mouse tarts in a hazelnut crust. Nom mom nom. My grandparents did just what they should – they enjoyed themselves and the company and the football games on TV. They’ve done Thanksgiving many, many times before – it was so nice to just let them sit and enjoy themselves this time!
I would LOVE to show you guys some photos of the wonderful food we ate, but alas, I forgot to take any! I am so sad that my camera didn’t make it out at all the whole time everyone was here. We were just too darn busy, I guess. So sad! I guess that just means that we’ll have to do it again! I hope that’s okay with everyone…
Sooo this tortellini pasta! I haven’t had tortellinis in years, but for some reason when I thought up this hazelnut pesto I thought it would go amazingly with tortellinis. Welp, what can I say, I was right. The pesto has a bit of crunch and a more rustic flavor than traditional pine nut pesto. It’s also vegan and gluten free! I paired it with 5 cheese tortellinis, and mixed in some kalamata olives, artichoke hearts, and sundried tomatoes for a bit of tang. If you are opposed to these ingredients, just leave them out – I served just this pesto over the tortellinis last weekend at a friend’s house and it was great (except for the fact that I undercooked the dry tortellinis… hence why I used the frozen ones here).
If you don’t get enough cheese from your tortellinis, then you could theoretically serve these with a bit of parmesan or pecorino romano on top… but I think I’d call you a little crazy. If you can find vegan or gluten free tortellinis… do it! And let me know about it. Because I would LOVE to try them. If you can’t have any cheese or gluten, go ahead and serve this over regular or gluten free noodles. The pesto will still rock your world.
Hazelnut Pesto Tortellini Pasta
The most delicious way to eat tortellinis – with pesto! For this recipe, it’s delicious hazelnut pesto. Kalamata olives, artichoke hearts, and sundried tomatoes are added for a bit of extra kick. This super easy recipe comes together in just 20 minutes. So delicious!
- Prep Time: 5 mins
- Cook Time: 5 mins
- Total Time: 10 minutes
- Yield: 4 servings
- 1 recipe hazelnut pesto (below)
- 20-25 oz frozen cheese tortellini*
- 10 kalamata olives
- 7 artichoke heart quarters
- 1/4 cup sundried tomatoes
- olive oil, for drizzling
- Cook the tortellini according to package directions. When they are done cooking, drain well. Use a non-stick spray to spray the pan they were cooking in, then transfer the tortellinis back to the pan. Drizzle a bit of olive oil over the top, then mix it in.
- Make the hazelnut pesto, above.
- Cut each of the kalamata olives and artichoke quarters in half, and chop the sundried tomatoes.
- Add the pesto, olives, artichokes, and tomatoes to the pan with the cooked tortellinis, then gently mix together very well.
- Serve immediately, with a veggie on the side (we made brussels!). Enjoy!
You could also used the dehydrated tortellini noodles, though they will take longer to cook. I would guess that about 12 ounces of dry tortellini would roughly equal the amount of frozen tortellini used in this recipe.
Hazelnut Pesto (v, gf)
A delicious vegan pesto made from fresh basil and roasted hazelnuts.
- Prep Time: 5 mins
- Total Time: 5 mins
- Yield: 1/2 cup
- 2 oz (3 herb packs) fresh basil
- 1/2 cup roasted hazelnuts
- 1/4 cup + 1 Tbsp extra virgin olive oil
- 1 clove garlic
- 2 tsp lemon juice
- 2 Tbsp nutritional yeast
- pinch salt
- pinch black pepper
- Rinse and pat dry the basil. Remove the leaves from the thick stems and place in a food processor.
- Add the hazelnuts, olive oil, garlic, lemon, and nutritional yeast to the food processor. Blend until mostly smooth but still a bit chunky. This takes about 2-3 minutes. Scrape the sides and bottom of the bowl often to make sure everything is incorporated.
- Add salt and pepper, to taste. If your nuts are salted, you likely won’t need any salt. If they are unsalted, add a pinch.