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Fill a medium-sized saucepan with water and bring to the boil. Cook the fresh tortellini according to the instructions on the package.
Fresh tortellini usually only take a few minutes to cook. Drain the tortellini with a colander and leave to cool in the pan
Stir in a little olive oil, if desired, to prevent the tortellini from sticking together. Leave to cool to room temperature.
Wash the baby plum tomatoes and the basil, patting dry with kitchen paper or a cloth. Remove the leaves from the stem and tear any large leaves in half.
Drain the mozzarella and cut into cubes. Mix 90 grams of green pesto (about half a jar) with a dash of olive oil in a small bowl.
Thread a mozzarella cube, a tomato, a tortellino, and a basil leaf on a skewer.
Repeat this, if the skewer is long enough.
Repeat the above steps for the remaining skewer.. Serve on a pretty plate, plank or platter, and baste with a little of the pesto-olive oil mixture. Enjoy your meal!
What kind of tortellini is best?
Depending on whether or not you want to keep these skewers vegetarian, you could use a tortellini filled with ham or cheese. In this recipe we used tortellini filled with spinach.
Try to find a fresh tortellini variety that is not too large. All types of pasta will thicken or expand during cooking, so bear this in mind.
Can I make the tortellini skewers in advance?
You can make these skewers a day in advance. Cover them well with cling film and keep them in the fridge.