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Yield: 4 servings
2 to 3 cups fresh occoli flowerets
1 9-ounce package (about 2 1/2 to 3 cups) meat or cheese tortellini
1/2 cup pesto, homemade or store-bought
2 large tomatoes, cored, quartered, and cut into large bite-size chunks
Freshly ground pepper to taste
1/2 cup crumbled feta cheese for garnish
In small saucepan, steam occoli for about 5 to 6 minutes, until just tender-crisp. Drain and transfer to serving bowl.
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Bring medium saucepan of salted water to a boil. Add tortellini and cook until done according to package instructions. Drain and toss with occoli and pesto until thoroughly coated.
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Add tomatoes and toss iefly. Pepper dish and garnish with feta cheese.
