INGREDIENTS:
one (20 ounce) package refrigerated tortellini
two pints cherry tomatoes
half cup pesto
toothpicks
INSTRUCTIONS:
Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini. Cook uncovered, mixing occasionally, till the tortellini float to the top, five to six minutes. Drain and rinse with cold water.
Place tortellini, cherry tomatoes, and pesto in a large bowl; toss till evenly covered. Skewer one tortellini and one tomato on each toothpick. Arrange on a tray. Keep refrigerated till serving.
Try this recipe at home, you'll love it!
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