Description
Crispy tortellini with pesto, cherry tomatoes, and mozzarella cooked on a Blackstone griddle.
Ingredients
Scale
- 19 oz package refrigerated tortellini
- 1/2 cup pesto
- 2 cups cherry tomatoes, halved
- 8 oz fresh mozzarella balls, halved or quartered
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Cook tortellini according to package directions, slightly undercooking them. Drain and set aside.
- Heat olive oil on a Blackstone griddle over medium heat.
- Add the drained tortellini to the griddle and cook until crispy and golden brown, stirring occasionally.
- Add the halved cherry tomatoes to the griddle and cook until slightly softened.
- Add the pesto to the tortellini and tomatoes, stirring to coat.
- Add the mozzarella balls and cook until just beginning to melt.
- Season with salt and pepper to taste.
- Serve immediately.
Notes
- Make sure the tortellini are slightly undercooked before grilling to prevent them from becoming mushy.
- Adjust the amount of pesto to your preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Italian