- Brienne Boortz
- Tortellini Jamaica Mon
1 clove garlic, peeled and minced
1 tbsp. canola oil
c. pineapple tidbits
1 tbsp. butter (divided)
1 tsp. dried basil
2 tbsp. white wine
1 tbsp. light soy sauce
1½ tbsp. pineapple juice
1½ c. frozen cheese tortellini (thawed)
½ c. cooked garden rotini
c. red seedless grapes (halved)
½ large banana, sliced thick
2 tbsp. green onion, chopped
Briefly sauté canola oil, garlic, pineapple tidbits and half the butter in a sauté pan over high flame. Add basil, white wine, soy sauce and pineapple juice and bring to a boil. Add tortellini and rotini and sauté about 2 minutes, until tortellini is cooked and sauce crackles.
Stir in grapes, banana, green onion and the other half of the butter. Turn off heat and stir. When butter is melted, it is ready to serve. Yields a big dinner for one or a light lunch for two.
This recipe was created by original Rasta Pasta Breckenridge owner Dan Gnos, a Cordon Bleu chef. His gift for creating one-of-a-kind recipes using inexpensive and readily available ingredients has resulted in a large and loyal following of Pastafarians!
Rasta Pasta is known for unexpected flavor combinations, and this dish is a perfect example of that. Sweet fruit with tangy ricotta pasta may sound unfamiliar, but you will find it delightful, pleasant and comforting.