Turkey kilbasa and tortellini in a creamy pesto sauce (Corey)

I have often been accused of using as many dishes as possible when I cook. Since this has been brought to my attention more than once, I have made a concerted effort to use less cookware..though I am super guilty of forgetting where I put the spoon and getting another one out of the drawer! With that in mind, be proud that this only makes three things dirty: one pot, one colander, and one cutting board. Cutlery (despite what others may tell you) doesn’t count.

1 package smoked turkey kilbasa sausage, sliced into 1/4 inch slices

1 package spinach and ricotta tortellini

baby portobello mushrooms, sliced

1 bunch asparagus, woody ends removed, remainder cut into 1 1/2 inch segments

1 small purple onion, diced

3 stalks green onion, chopped

1/2 yellow bell pepper, julienned

Alfredo sauce (You can make your own, but to keep it a one-pot meal, I usually use Bertolli.)

basil pesto (Mom’s recipe is great! Store-bought is fine too.)

extra virgin olive oil

kosher salt

Bring 4 quarts of water to a boil. Add 1 tablespoon each of extra virgin olive oil and kosher salt to the water before adding the tortellini. Boil 8-12 minutes until the pasta is tender. Be careful not to overcook as this pasta will fall apart and lose its stuffing. When the pasta is cooked to your taste, drain using a colander. Don’t return the pasta to the pot yet.

Return the now-empty pasta pot to the stove. On medium-high heat, add the turket kilbasa and cook for two to three minutes, stirring frequently. Reduce the burner heat to medium. Add the vegetables to the pot and sauté until al dente. Add half the jar of Alfredo sauce (it’s probably still in the fridge from when you made the pizza) and two heaping tablespoons of pesto. Stir well to distribute sausage and vegetables in the creamy pesto sauce. Fold in tortellini. Plate your yummy pasta creation and garnish with some of the chopped green onions.

On the night pictured, I served this with a simple summer salad (mixed baby greens, grape tomatoes, slivered almonds, and balsamic vinegar) and watermelon wedges.

For all of my vegetarians out there, it's just as yummy without the sausage.

Basil Pesto (Jen)

Corey tells me I have to post my recipe for pesto. Oh my! I have only made it a few times (and it was great) but I always make it differently (as in, to the best of my ability to remember how). This is because it is so forgiving. When you have yummy ingredients, it's hard to go wrong! Here's a recipe to try.

Basil leaves

3-5 large cloves minced garlic

Extra virgin olive oil

Feta cheese or fresh grated parmesan

Crushed walnuts, pine nuts, or pecans

Wash the basil, and shake it dry. Pull the leaves from the stems and place in a blender. It's okay if the leaves are a little wet. You'll need a lot, so keep piling it in there and pushing it down until you have filled up the blender container. Add olive oil--maybe half a cup, and the garlic and blend. Scrape down the sides often; add a little more olive oil until you get the consistency you want. (Alternatively, you can add a bit of water if you like.) Finally, add the cheese and nuts to taste and consistency desired and blend.

Use this pesto in pasta dishes, pasta salads, on pizza instead of or in addition to red sauce, or just eat it with a spoon when no one is looking! It's also good on crackers and pita...