Tortellini Skewers


  • 1 (20 ounces) container refrigerated cheese tortellini, cooked to package instructions
  • 1/2 cup store-bought pesto
  • 1 teaspoon fresh lemon juice, lemon zest
  • Salt and red chili flakes
  • 1 tablespoon grated Parmigiano Reggiano
  • 1 (4 ounces) jar sun-dried tomatoes, packed in oil, drained
  • 10 skewers
  • Toasted pine nuts to garnish


  1. In a large bowl, toss the cooked tortellini with the pesto, lemon juice, lemon zest, red chili flakes and grated cheese.
  2. Thread the tortellini and sun-dried tomatoes alternately until all skewers are filled.
  3. Garnish with toasted pine nuts. Serve room temperature or cold.