Antipasto and Tortellini Skewers with Pistachio Mint Pesto

Directions

1. Cook the tortellini according to package instructions. Drain and rinse with cold water to stop the cooking. Reserve.

2. While pasta is cooking, make the pesto by combining the pistachios, garlic, mint, basil, and the parmesan cheese in the bowl of a food processor fitted with the S blade.

3. Pulse together until roughly chopped, then with the food processor on low, drizzle in the extra virgin olive oil until a slightly loose sauce is formed.

4. Transfer the pesto to a bowl and reserve.

5. To assemble: On small bamboo skewers, thread in order—tortellini, pepperoni, tortellini, salami, mozzarella, tortellini, cherry tomato, and pepperoncini.

6. Place the skewers on a platter with a bowl of the pesto for dipping.