Margherita Pasta

Are you a margherita fan (the pizza, that is)? We love margherita pizza, but on evenings when we're not feeling up to making pizza crust, we are equally happy to chow down on this tasty pasta dish. This is quick and easy to make, and combines lots of our favourite summer flavours.


  • 2 (9-oz.) packages refrigerated cheese-filled tortellini

  • 1/2 cup olive oil

  • 1/2 cup Parmesan cheese

  • 3 tablespoons lemon juice

  • 2 garlic cloves

  • 1 teaspoon Worcestershire sauce

  • 1/2 teaspoon salt

  • 2 large tomatoes, cut into large chunks (or substitute 2 cups of cherry tomatoes)

  • 1 cup fresh corn kernels (canned kernels are fine too)

  • 1/2 cup thinly sliced green onions

  • 1/2 cup chopped fresh basil

  • 1 cup mini boccaccini cheese balls, cut in halves (optional - for a more "authentic" margherita-style dish)

  • Salt and pepper to taste


  1. Prepare tortellini according to package directions.

  2. Blend olive oil, Parmesan cheese, lemon juice, garlic, and Worcestershire sauce in a blender until smooth (or use an immersion blender or food processor).

  3. Toss olive oil mixture with hot cooked tortellini, tomatoes, corn, green onions, basil, and boccaccini balls (if using). Season with salt and pepper to taste.

Recipe adapted from

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