Inspired by planning our trip to the Italian Riviera
1 frozen package of spinach and cheese Buitoni tortellini
½ jar of pesto sauce
1 small tomato, chopped
1 tsp of capers
10 Kalamata olives, sliced in thirds
1/4 cup frozen chopped spinach, after it’s defrosted and water squeezed out
3 oz feta cheese
Boil tortellini for about 10 minutes; drain. In the same pot used for boiling pasta, add pesto, tomato, capers, olives and spinach. Sauté and cook for 2-3 minutes. Add tortellini back to pot and toss in sauce.
Plate in a shallow bowl and sprinkle with feta cheese.