By Cheffe Dina Nikolaou

Preparation: 10'                     Cooking time: 5'                     Servings: 4

Ingredients:

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• 500 g Gluten Free Tortelloni with spinach and ricotta, HELIOS

• 1 tbsp butter

• 1 tbsp olive oil

• 100 g cherry tomatoes, cut in half

• 100 g of cherry tomatoes, chopped, finely sliced

For the arugula pesto

• 2 bunches of arugula leaves (without stems), preferably wild, organic

• 50 g blanched almonds

• 80 ml olive oil

• 1 tablespoon of petimezi

• 40 g Parmesan cheese, grated

• Salt, freshly ground pepper

Method:​

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For the arugula pesto: Put all the ingredients in a food processor and blend until creamy. 

For the tortellini: Bring a pot of salted water to a boil while preparing the tortellini.
Put a non-stick pan on the heat and heat the butter and olive oil. Add the tortellini to the pan and sauté until they start to brown. Using a slotted spoon, transfer the tortellini to the pan and cook for 2 minutes.

Return the pan to the heat without scraping the pan and add the cherry tomatoes. Season with salt and sauté for 2 minutes. Again, scoop out the blanched tortellini with a spoon and return them to the pan. Add the arugula pesto and stir gently.

Divide the tortellini among the plates and garnish with wisteria leaves.

Sprinkle with freshly ground pepper and serve immediately.