I have an incredibly heavy heart. Yesterday, we received news that my Grandpa had passed away in the night. He was such a good man-so wise. He raised 6 children who have all gone on to do amazing things. He also has 15 grandkids and my two little ones were his first great grandchildren. He was never short of a great saying. My favorite was, “You can’t have good days and good nights”, which is oh so true…

 It is a sad time for our family, losing this anchor figure for all of us. We will remember him dressed so sharply in Brooks Brothers and dress shoes even on a Sunday afternoon in his own living room and his seat at the head of the long dining room table will most certainly never be filled. When I woke up this morning my heart ached, so I did what I know how to-filled it with comfort food. Believe it or not I came up  this Roasted Red Pepper Cream Pesto Over Tortellini this morning and it for breakfast. My sadness would not be comforted by a granola bar or a bowl of cereal. For a small moment, this comfort food past made me feel a little warmer instead. Love you Grandpa!

Here’s What You Need:
1 1/2 cups of roasted red peppers, drained and patted dry
2 TBS of white wine

Pepper
1-2 cups of baby spinach
1/4 cup parmesan

1/2 cup of ff half and half
Tortellini
Red pepper flakes (optional)

Here’s What You Do:
Cook the past according to the package instructions al dente. Meanwhile, place the red peppers and 1 TBS of wine into the food processor and process until smooth. Heat the sauce over medium, stirring in the half and half. Be sure to keep it from boiling. Add in the pepper to taste. (If you like it spicy, add in red pepper flakes.) When it is warmed through, remove it from the heat and stir in the parmesan until smooth. Stir in the final TBS of wine.  Add in the tortellini and toss with the spinach. (It would be good to cut the spinach into small pieces). Season with extra salt, pepper, or red pepper flakes to taste.

Kid Tip:Tortellini is a good shape of pasta for children, so this will probably be an easy sell. I recommend cutting the spinach into little pieces and really stirring it in. You can also add an extra dash of parmesan to the top for them. You may want to wait to add red pepper flakes until you serve your kids their portions.

60 year wedding anniversary G+G

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Comments

  1. Amber Massey says:

    I am so sorry for your loss, Bree! Hang in there. I'll be praying for your family! In the mean time I've got to get this delicious sounding recipe in my rotation for next week!

  2. Melanie Flinn says:

    Aww, I am so sorry for your loss Bree. He looks like such a sweet man.

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