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TORTELLINI WITH WILD MUSHROOM & BLACK MISSION FIG

SIMPLE, EARTHY GOURMET PASTA 

Tortellini

Prepare frozen Tortellini according to pack directions for firm al dente. While cooking, in a small bowl add 1/2 Wild Mushroom olive oil and 1/4 cup Fig dark balsamic. Whisk until creamy. Set aside. Drain pasta, saving 1/2 cup pasta water. Do not rinse. Return to pot. Add mixture and 1/4 cup pasta water. Stir to combine and reheat on medium for 3 minutes. Add chopped black olives (fresh & pitted) sweet red peppers (finely chopped) and fresh Italian parsley (chopped). Blend well. Serve with freshly ground black pepper and salt to taste.