Recipes from An Epicurious Lifestyle's kitchen

Tag: family dinners

French Fridays with Dorie: Lemon Barley Pilaf

French Fridays with Dorie: Lemon Barley Pilaf

It’s Friday again! And that means that its French Fridays with Dorie the online cooking club that I belong to. This week we made Lemon Barley Pilaf. I have to be honest, I’ve never really eaten barley before…it has an interesting texture that I’m not […]

Grilled Gorgonzola Burgers

Grilled Gorgonzola Burgers

We BBQ alot in our family…well (I) BBQ.  Peter, my husband, grew up in Ireland, so he didn’t really grow up grilling outside like us… and lets not forget the unpredictable weather! I learned to BBQ from my Dad, he truly was the master of […]

Pesto Tortellini Salad

Pesto Tortellini Salad

Every year we kick off the Summer with my Sister’s Birthday and my Pesto Tortelli Salad! It’s a pasta salad that we have throughout the summer months for B-day’s, Fourth of July, and…well just about any other summer event!



2 packages (14oz.) of Buitoni cheese tortellini pasta

1 jar of Trader Joe’s roasted bell peppers, reserve about a ¼ cup of liquid from the roasted red pepper jar.

1 can of artichokes (Trader Joe’s)

1 jar Kalamata olives

1 package of small marinated mozzarella balls

About 2 cups of finely grated Parmesan cheese

About 2 cups toasted pinenuts: you will need a ½ cup for the Pesto and 1½ cups for top of salad.

Jalapeno/Basil Pesto:

½ c. toasted pinenuts

1 garlic clove

1 jalapeno (or half)

1 bunch of basil just leaves

¼ cup Parmesan cheese

Kosher salt to taste

Freshly ground pepper to taste

Olive oil


In a food processor grind pinenuts, garlic together should look like a paste. Then add jalapeno, basil, Parmesan cheese, salt, and pepper. Then slowly stream in olive oil until a moist paste stays together.


Boil pasta (go by the package instructions) I usually take out a minute sooner than package requests and they should be done.

Let pasta cool. Do not cool with water, you’ll rinse all the starch off! Toss with a little olive oil or liquid from peppers to prevent pasta from sticking together.

Add all the ingredients (don’t forget the ¼ cup of juice from the peppers); toss to coat all tortellini’s then add 1½ cups of toasted pinenuts on top!


Peter’s Wine Pick: Alfaro’s Pinot Noir Rose

~Happy Cooking!