Weeknight Idea: Summer Tortellini

It's been a week of pumping up the jam. I had some big, exciting professional moments to prepare for and naturally this meant rocking out to Katy Perry and Ellie Goulding in the car at 6:00am. Is there anything more intimidating that a white girl flipping her hair around in a Volkswagen? Marketing Eye of the Tiger baby.

With all of this jam pumping and PRing, we needed some quick dinners. Gotta fuel that fire, kids. It's also about 100 degrees, so that puts the damper on my big appetite. A simple summer pasta was just the ticket. I only wish I could claim carb-loading was necessary.

With pesto, yellow squash, tomato and arugula this is a delightful taste of late summer. Enjoy all of those delicious bumper crops while you still can. Plus I heard pesto is a key contributor to PR prowess. It's just science.

Weeknight Idea: Summer Tortellini
1 package refrigerated cheese tortellini (I like the kind from Trader Joe's)
1 yellow squash, chopped
1/2 onion, chopped
2 tablespoons olive oil
1/2 pint cherry tomatoes, halved
1/4 cup prepared pesto
1/4 cup parmesan cheese
1 bunch basil, chopped
2 handfuls arugula
Salt and pepper

Prepare tortellini according to instructions on package. Drain thoroughly before placing in a large bowl. While tortellini cooks, saute yellow squash and onion in a large skillet with olive oil. It should soften up in about 5-8 minutes. Toss squash with tortellini in the bowl. Add tomatoes, pesto, cheese, basil and arugula; tossing to combine. Season with salt and pepper to taste. Enjoy!