Tortelloni with Tomatoes, Pesto Yoghurt & Rucola Salad

Bella Italia! A real classic with an interesting twist: Pesto is refined with Greek yoghurt, tomatoes provide a sweet note and rucola adds a pleasant flavour to the dish. Definitely worth trying!

 Min. |   


  • 400 g Tortelloni
  • 20 g Pesto verde
  • 70 g Greek yoghurt
  • 200 g cherry tomatoes
  • 2 Seedbars Rucola
  • 2 tbsp olive oil
  • Salt & pepper


per pack (3 Seedbars)

Step 1

Preheat the oven to 180°. Wash the cherry tomatoes and place on a baking tray covered with baking paper. Drizzle with olive oil, salt and pepper and bake for 10 - 15 min.

Step 2

Mix the yoghurt with the pesto. Flavour with salt and pepper.

Step 3

Harvest the rucola. Cook tortelloni according to package instructions, then let it drain and mix it with pesto yoghurt.

Step 4

Arrange the tortelloni with cherry tomatoes and rucola on a plate, drizzle with a dash of olive oil and enjoy.

Recipe provided by the cooking app KptnCook.

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