Pesto Tortellini
added 03/07/08
Shopping List for four:
Grocery or Frozen: 8-9 oz. cheese tortellini, 1 16-oz. can
diced tomatoes, Balsamic Vinegar Salad Dressing
Produce: 8 oz. prepared pesto, 1 large navel orange, 8 cups
mesclun mix
Bakery: 1 loaf crusty bread
Cheese: Parmesan Cheese
Wine: Vernaccia di San Gimingano
20 minutes ahead: Bring a large pot of salted water to boil. Drain tomatoes.
Grate 1/4 cup Parmesan cheese.
10 minutes ahead: Add tortellini to boiling water and cook according to package
directions. Peel and section orange. Divide mesclun among four plates. Divide
orange among salads.
Dinner’s Ready! Reserving 1/4 cup hot water, drain tortellini in a colander.
Add about 1/2 cup pesto to the pot and enough of the hot water to thin the
pesto slightly. Add tortellini and toss. Divide tortellini among 4 plates.
Top with a few tablespoons diced tomatoes, and a sprinkling of Parmesan. Drizzle
salads with bottled dressing.
The Dietitian says: This meal provides three generous veggie servings, and
from the cheeses, a good amount of calcium. Each cup of cooked tortellini
provides about 2 servings from the breads/starches group.
Meet Mark Langlois
Around the office, he’s affectionately called “farm boy.” Mark Langlois has a sharp mind made for working the numbers and a strong body made for working the farm, so every day he does a lot of both. Mark works in the Co-op’s Accounting Department as our organization’s Controller—which means he maintains and audits our many business accounts. Considering our Co-op’s success, that means Mark carries a lot of responsibility across those broad shoulders of his.
Familiar With the Co-op's Communications Department?
If you have ever seen a Co-op sign or display, then you’ve seen the work of Art Director Katie Cahill. Katie and the Co-op Communications Department is responsible for promoting the cooperative difference showcased by the quality work our employees do each day. Didn’t think you’d find an Art Director at a food cooperative? Who can blame you! Sure, we have all the food departments you have come to expect in a food co-op. But there are a wide variety of other departments that help run our cooperative too — with people who are consumer-education and information experts, accountants, writers, graphic artists, computer nerds, MBAs, and environmental-sustainability gurus, just to name a few.
