Get ready for a dish that’s a little bit of Italy by way of … Albuquerque? Cheese-stuffed tortellini are an unexpected but apt match for Southwestern ingredients like black beans, corn, lime, pepitas, and cilantro. All those zesty and bright flavors help lighten and brighten the little rings, taking them into summery pasta-salad territory.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Corn on the Cob
Green Bell Pepper
Cheese Tortelloni(ContainsWheat, Eggs, Milk)
Wash and dry all produce. Bring a medium pot of salted water to a boil. Halve, peel, and thinly slice onion. Cut corn kernels from cob. Core, seed, and dice bell pepper. Halve lime. Squeeze juice from one half into a small bowl. Cut other half into wedges. Finely chop garlic and cilantro.
Once water is boiling, add tortellini to pot. Cook until they are tender and float to the top. 5-7 minutes. Drain, then toss with a drizzle of olive oil to prevent sticking.
Heat a drizzle of olive oil in a large pan over medium heat. Add onion and bell pepper. Cook, tossing, until softened, 4-5 minutes. Season with salt and pepper. Meanwhile, drain and rinse beans.
Toss corn, garlic, and a pinch of chili flakes (to taste) into pan. Cook until corn is tender, 2-3 minutes. Season with salt and pepper.
Add beans, tortellini, sour cream, and reserved lime juice to pan. Cook, stirring occasionally, until a creamy sauce has formed, 1-2 minutes. Remove pan from heat and stir in half the cilantro.
Divide tortellini mixture between plates, then sprinkle with pepitas and remaining cilantro. Serve lime wedges on the side for squeezing over.