1 package of GALLO Cheese Tortellini
2 tablespoons of Pesto Gallo
½ yellow pepper, diced
100 g of cherry tomatoes, halved
100 g of mushrooms, quartered
2 garlic cloves
½ red onion, diced
½ a small courgette, diced
Salt and pepper
Preheat the oven to 210ºC.
Place the courgette, yellow pepper, onion and mushrooms on an oven-safe tray.
Pour olive oil and mix well. Season and roast in the oven for 10 minutes.
Remove the tray from the oven and add the tomatoes and garlic. Mix everything and place back in the oven for 10 more minutes.
Meanwhile, cook the tortellini in abundant water with salt.
Strain the tortellini and place on a platter with the roasted vegetables. Add GALLO Pesto sauce and serve.