Do you ever have one of these days? You get up early, maybe after a night of not-so-great sleep. You manage to get the kids and yourself out the door in the nick of time, and then when you finally get to start your day, it’s just one thing after another. And guess what? After work, you still have kids practices or some other errand to run, and THEN, you get the honor of making dinner. Yay. You want to give your family good food to eat, and fast food won’t cut it.
For days like this, you can have a few secret weapons in your fridge. Buitoni (warning if you’re at work: their home page has music that you can turn off--bottom right under Facebook logo) pastas and sauces can make a delicious ending to a busy day. Now, I’m all for making my own food in my kitchen. However, I haven’t yet tackled the art of making pasta. And after a day like the one I described above, who feels like starting that project at six (or later) in the evening? With a bag of frozen shrimp plus a couple other kitchen staples, a pack of Buitoni Mixed Cheese Tortellini, and a container of Buitoni Pesto with Basil, I had dinner on the table in minutes! Here’s my quick recipe for Pesto Cheese Tortellini with Shrimp and Peas. It’s got great tasting parmesan in it, which helps to thicken the sauce very nicely, as well as a nice hint of lemon. Feel free to change up the type of pasta, too.
Read through to see how you can try Buitoni pasta and sauce for free, and also enjoy a $25 Wine.com gift card, courtesy of Buitoni!
With my Wine.com gift card, I chose a light, crisp white wine to go with the tortellini pesto dish that I had in mind. It’s PRA Soave Classico from Veneto, Italy. We absolutely loved it! And with a 90 point rating (90-94 -- Outstanding; superior character and style) from The Wine Advocate, it’s well worth it’s very reasonable price of just over $15.00!
A funny side note: Renee from Flamingo Musings and I both ended up choosing the exact same wine! Out of all of the wines on Wine.com, we narrowed it down to white wine, from Italy, and chose the same one. Weird, right? Check out her recipe using Buitoni pasta and sauce, too.
Pesto Cheese Tortellini with Shrimp and Peas
1 (20 oz) package of Buitoni Mixed Cheese Tortellini
1 bag frozen shrimp, thawed (41-60 count) or fresh if you've got them--tails removed
1/3 cup white wine
a bit of salt and fresh cracked black pepper
1 1/4 cup frozen peas (they can be thawed, but it's not necessary)
1 (7 oz) container of Buitoni Pesto with Basil
zest and juice of one smallish lemon
1/4 cup fresh grated parmesan, plus more for sprinkling over finished plates
Set the water to boil for the tortellini. A couple minutes before you start boiling the pasta, heat a bit of oil in a sauté pan over medium high heat. Add the tortellini to the pot of boiling water, and cook according to package directions. When it's done, drain and set aside.
Sauté the shrimp in the hot oil, sprinkling them with salt and pepper. Add the wine, and be careful not to overcook the shrimp! You want them tender, not rubbery. Just before they're done (they'll still be a bit translucent), remove them and and the wine from the pan. Set them both aside in a bowl.
In the same pan, heat a bit more oil, and turn the heat down to medium. Add the peas and the pesto. Stir in the lemon zest and juice, heat through. Remove from heat. Stir the 1/4 cup of parmesan cheese into the pan, and then add the shrimp and wine to the pesto mixture. Toss to coat evenly. The heat from the sauce will finish cooking the shrimp.
Toss the sauce with the tortellini, or spoon the sauce over, if you like. I prefer to toss it all together. Sprinkle individual servings with more parmesan cheese.
- I’ve been using pastas from Buitoni for a long time, so I could already speak for the quality of those. If you’ve never tried their Wild Mushroom Agnolotti, you should--it’s fantastic!
- This was my first time trying their sauces, and I chose the pesto, of course. It’s very fresh tasting! If you don’t have access to fresh basil, as I don’t yet, since it’s not garden season here, this makes a delicious substitute!
- I used the PRA Soave Classico in the pasta recipe, as well. You know the rule! If you wouldn’t drink it, don’t cook with it!
If you’d like to try this recipe, or experiment and come up with your own, Buitoni has generously offered to give one of you the same goodies they sent me!
One lucky reader (US only) will win two VIP full-value product coupons, PLUS a $25 gift card to Wine.com.
1) Like Buitoni on Facebook. This one’s a must! Let me know in a comment here that you did.
Additional Entries, if you like:
2) Leave a comment on this post telling me which Buitoni pasta or sauce you’d most love to try.
3) If you’d like to Tweet about this giveaway or Share it on Facebook, leave another comment here telling me that you did.
That’s it! Easy! I’ll choose a winner randomly on Thursday, May 5th. Good luck!
Disclaimer: I was given the two Buitoni coupons and the Wine.com gift card free of charge. I wasn’t compensated for my opinions, which are my own.