Pasta and Olive Paste
- 1 cup Pasta & Co. marinated black olives; puree in a food processor
- 1/2 lb fresh pesto-filled tortellini; cook till very tender and cool
- 3 tablespoons fresh grated parmesan; toss with tortellini
Gremolata
- 2 tablespoons coarse chopped parsley
- Zest of one lemon
- 1 clove garlic, coarsely chopped
Sprinkle over the top of the tossed tortellini. Serve at room temperature with toothpicks.