Tortellini with zucchini pesto, mushrooms, and chicken chorizo.

Travel, house guests, and assorted "whatevers" have kept me away from the blog...longer than I would have preferred.  What better way to get back than with a a pasta dish.

Last night's dinner began with fresh zucchini in the fridge, some choriezo sausage that needed cooking, and an idea.

INGREDIENTS:

For the pesto

Zucchini and summer squash sliced thinly

Garlic

Olive oil

Herbs – basil, oregano, mint coarsely chopped

Parmigiano cheese

Salt and pepper

For the rest

Cheese filled tortelinni

Mushrooms, sliced

Onion

Chorizo - precooked - sliced

PROCESS:

For the Pesto...Cook the vegetables and garlic covered, over low heat until soft.  Allow to cool slightly, and then blend in processor with remaining ingredients. This can be made ahead and kept in the refrigerator.

In olive oil, with the onions, cook the mushrooms over high heat, stirring frequently.  When cookd to your satisfaction lower the heat, add the chorizo, cover, and reduce heat.

Cook the tortellini, drain and place in serving bowl.  Mix in the zucchini pesto, adding pasta water if needed, toss with the mushrooms and chorizo and serve with your favorite grating cheese.

NOTES:

Patience, Keyth, and I take full responsibility for the absence of any leftovers.