Ingredients:

  • 20 oz refrigerated cheese tortellini
  • 2 tbsp sea salt
  • 1 cup fresh baby spinach, roughly chopped
  • 7 oz basil pesto
  • 3 tbsp pepperoncini brine
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp freshly cracked black pepper
  • 1 cup fresh mozzarella pearls, drained
  • 1.5 cups cherry tomatoes, halved
  • 1/4 cup toasted pine nuts
  • 1/4 cup thinly sliced salami

Instructions:

  1. Boil water. Fill a large pot with water and add the 2 tbsp sea salt. Wait until you see a rolling boil before adding the pasta.
  2. Cook tortellini. Drop the 20 oz of tortellini into the water. Note: Cook for exactly 1 minute less than the package directions for a firm bite.
  3. Prepare spinach. While the pasta cooks, place the 1 cup of chopped spinach in the bottom of your large colander.
  4. Drain and wilt. Pour the hot pasta and water directly over the spinach in the colander. Listen for the soft sizzle as the hot water wilts the greens instantly.
  5. Cool down. Rinse the pasta and spinach under cold running water for 30 seconds. This stops the cooking and removes excess starch.
  6. Whisk dressing. In your large bowl, combine the 7 oz pesto, 3 tbsp brine, 2 tbsp olive oil, and 1/2 tsp black pepper. Whisk until the oil is fully integrated and the sauce looks glossy.
  7. Combine elements. Add the cooled pasta and spinach to the bowl. Toss gently with a silicone spatula so you don't break the tortellini.
  8. Fold in extras. Add the 1 cup mozzarella pearls, 1.5 cups halved tomatoes, and 1/4 cup salami.
  9. Finish with crunch. Sprinkle the 1/4 cup toasted pine nuts over the top just before serving. Smell the toasted nuttiness as it hits the cool basil.