Burst Tomato Mascarpone and Herb Tortellini
This recipe may be the one most often requested by my Mom. It's all the flavors of summer we love with comfort food thrown in there too. You may top it with shrimp or grilled chicken, but either way, I'm sure you'll love it as much as we do.
This dish looks beautiful enough to serve to guests, and yet simple enough for a weeknight meal. Don’t shy away from the cheese wondering if your kids will like it or not. It’s incredibly mild. As for the tomatoes, tell your kids that bursting the tomatoes brings out all the sugar in them, making them even sweeter. I’m a firm believer in offering our kids the same meals we eat. I think you’ll be shocked by how well they adjust and like trying new things. This is a great dish to get them involved with too, whether it’s taking leaves off the stems of a basil plant or helping you throw tomatoes on a pan. Much like you, they’ll appreciate how quickly this dish is complete and ready to be devoured!
I love using tortellini here as it’s a bit heartier and more of a sturdy pasta. This would make a really lovely cold pasta salad too, however if you try it that way I’d recommend using a cheese like feta. The mascarpone melting on top of the warm pasta and roasted tomatoes is really just going to have you wondering why you ever eat out when you’re such a star in the kitchen, so try this version first before you make it cold!
Make this now and then just wait to fall in love with it even more as all those fresh herbs start really popping up in your garden. Don’t be shy about adding shrimp or chicken on top, and most definitely invite some friends over and make this to celebrate warmer weather ahead!
Ingredients You'll Need:
1 (20 ounce) package herb chicken tortellini
3 pints assorted grape tomatoes
1 head of garlic, peeled and sliced
2 tablespoons olive oil
2 lemons, 1 zested and using the juice from both
1/2 cup each torn basil, oregano, and flat leaf parsley
1 (8-oz) container of mascarpone cheese
1. Fill a large pot with water, add 2 teaspoons of salt and bring it to a boil. Meanwhile, set your oven to broil with the rack about 4-5 inches from the top. Stir together your tomatoes, garlic and olive oil and place on a jelly roll pan, seasoning well with salt and pepper. Prepare your pasta according to the directions on the package then broil your tomatoes for 7 minutes.
2. While your pasta is cooking and the tomatoes are being broiled get your herbs together. I love the combination of basil, oregano, and parsley here, washing the herbs under water, tearing the leaves off the stems, and roughly chopping the herbs.
3. When the pasta is done cooking quickly strain it in a colander and then transfer to a serving dish. Top the pasta with the tomatoes, garlic and their juices. Now it’s time for dolloping on the mascarpone, squeezing over the juice of two lemons, the zest of one lemon, and sprinkling over the herbs. Season with salt and pepper to taste, stir it up and enjoy!