Irish ‘Flag’ Pasta and Veggie Platter
- 2 cups tortellini
- 1 Tbsp. olive oil
- 1 large carrot, peeled and sliced
- 2 mini cucumbers, thinly sliced lengthwise
- ¼ cup pesto
Prep and Cook
- Bring a pot of salted water to a boil and add the pasta.
Reduce the heat to medium and cook until the pasta floats to the top of the water.
Drain and return to the pot. Add the olive oil and toss to combine.
- To create the flag effect, place the tortellini in the middle of a rectangular plate or platter.
Stack the cucumber spears on the left side of the plate and the carrot sticks on the right.
Serve with warmed pesto, for dipping.