Vegan Tortelloni Mediterranean Vegetables & Chia with almond pesto, sun-dried tomatoes and olives
For 4 persons - Preparation time: 20 min.
Preperation
- Start by making the almond pesto. Heat a splash of olive oil in a pan.
- Roast the sliced almonds and pine nuts and then drain on a paper towel.
- Place the toasted almonds and pine nuts in a blender or measuring cup.
- Pick the leaves from the basil and parsley. Also put them in the blender or measuring cup.
- Add the peeled garlic. Pour in the olive oil and blend or mix with a hand blender into pesto.
- Season the almond pesto further with lemon juice, pepper and salt.
- Bring a generous amount of water with a pinch of salt to the boil to cook the tortelloni later.
- Drain the sun-dried tomatoes and artichokes and cut into pieces.
- Cook the tortelloni 3 minutes al dente in the salted water (5 minutes for frozen pasta).
- Drain the tortelloni and rinse briefly under cold running water.
- Drain in a colander.
- Mix the tortelloni with the almond pesto, sun-dried tomatoes, artichokes and olives.
- Season with salt and pepper.
- Finish with a handful of arugula if desired.
Buon appetito!

Ingredients
- 500g tortelloni Mediterranean Vegetables & Chia
- 200g sun-dried tomatoes
- 280g grilled artichokes in oil
- 80g sliced almonds
- 40g pine nuts
- 1 dl olive oil
- 1 bunch of basil
- ½ bunch of flat-leaf parsley
- 1 clove of garlic
- ½ lemon
- 200g black, pitted olives
- pepper
- salt
- optional: 100g arugula
