Tortellini Gorgonzola Recipe

Time1h

Serves4

Roasted eggplant spread, marinated tomatoes with garlic & fresh basil

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Ingredients

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1
Prepare the Roasted Eggplant Spread
Preheat the oven to 400°F (200°C). Cut the eggplant in half lengthwise, score the flesh, and brush with olive oil. Roast for 25-30 minutes until tender. Scoop out the flesh and blend with salt, pepper, and a bit of olive oil until smooth.
2
Marinate the Tomatoes
Halve the cherry tomatoes and place them in a bowl. Mince the garlic and add it to the tomatoes along with chopped fresh basil, olive oil, salt, and pepper. Let marinate for at least 15 minutes.
3
Cook the Tortellini
In a large pot, bring salted water to a boil. Add the tortellini and cook according to package instructions until al dente. Drain and set aside.
4
Combine and Serve
In a large bowl, mix the cooked tortellini with the roasted eggplant spread and crumbled Gorgonzola cheese. Top with the marinated tomatoes and garnish with fresh basil. Serve warm.