Basil Pesto With Tortellini Recipes
PESTO TORTELLINI
This is good as an appetizer, serve with toothpicks or as a very good pasta salad. I first tried this recipe for Stephanie's Bat Mitzvah.
Provided by mandabears
Categories < 30 Mins
Time 25m
Yield 24 appetizer servings, 4 serving(s)
Number Of Ingredients 8
Steps:
- Chop parsley in a blender or food processor.
- With motor still running, add pine nuts, garlic cloves, basil and salt.
- Continue processing until garlic is finely chopped.
- Slowly drizzle in olive oil.
- Then stop machine and fold in parmesan cheese.
- Cook tortellini according to package directions.
- Drain and toss with sauce.
- Serve as an appetizer at room temperature with toothpicks.
- Or serve chilled as a salad.
- Can also serve warm as a pasta dish.
Nutrition Facts : Calories 786, Fat 53.7, SaturatedFat 11.7, Cholesterol 58.7, Sodium 1172.6, Carbohydrate 56.6, Fiber 3.1, Sugar 1.6, Protein 21.9
30 MINUTE PESTO TORTELLINI RECIPE
Get dinner on the table in no time with this 30 minute toasted tortellini with pesto. It only requires 8 simple ingredients!
Provided by LifeMadeSimpleTeam
Categories Main Course
Time 30m
Number Of Ingredients 8
Steps:
- In a large pot of boiling water, cook the tortellini according to package's directions. Drain and set aside.
- Meanwhile, as the tortellini is cooking, melt the butter in a large skillet set over medium-high heat.
- Add the mushrooms and sauté for 4-5 minutes or until browned. Add the drained tortellini and cook until lightly toasted and browned around the edges. Add the garlic and cook just until fragrant.
- Remove from the heat and stir in the pesto, basil and parmesan. Serve immediately.
Nutrition Facts : ServingSize 6 serving, Calories 129 kcal, Carbohydrate 4 g, Protein 4 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 241 mg, Fiber 1 g, Sugar 1 g
BASIL PESTO WITH TORTELLINI
Categories Garlic Herb No-Cook Quick & Easy
Yield four main dish; 6-8 salad course
Number Of Ingredients 7
Steps:
- Put washed fresh basil with peeled garlic cloves in food processor; pulse until well chopped. Add olive oil and pulse until well emulsified. Add pignollis and salt to taste and pulse until well incorporated. Cook tortellini. If pesto is too thick, use some of the pasta water to thin it a bit. Toss cooked tortellini with pesto. Serve immediately or cool and serve at room temperature.
TORTELLINI WITH BASIL PESTO, CHERRY TOMATOES, AND MOZZARELLA
Make and share this Tortellini With Basil Pesto, Cherry Tomatoes, and Mozzarella recipe from Food.com.
Provided by braunj22
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook tortellini according to package directions drain and transfer to bowl.
- If you're planning to layer your salad in a Mason jar, mix in oil to keep tortellini from sticking together.
- To layer salad, start with pesto and then add onion, tomatoes, mozzarella, and tortellini. Or, simply mix remaining ingredients with tortellini in bowl.
Nutrition Facts : Calories 213, Fat 22, SaturatedFat 3.8, Cholesterol 5.5, Sodium 48, Carbohydrate 2.9, Fiber 1.3, Sugar 1.2, Protein 2.4
TORTELLINI PESTO SALAD
Wonderful pasta salad. So different from the Italian dressing pasta salads. Very hearty side dish or main dish for lunch. Crunchy veggies and rich pesto sauce.
Provided by Jenny Saunders
Categories Salad Vegetable Salad Recipes
Yield 6
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Place tortellini in the pot, and cook for 7 to 8 minutes, until al dente. Drain, and cool.
- In a large bowl, mix the cooked tortellini, red bell pepper, broccoli, carrots, olives, and garlic.
- In a separate bowl, stir together the mayonnaise, pesto, milk, Parmesan cheese, olive oil, and vinegar. Pour over the tortellini and vegetables, and gently toss to coat. Cover, and place in the refrigerator 1 hour, until chilled. Serve over spinach leaves.
Nutrition Facts : Calories 382.8 calories, Carbohydrate 26.1 g, Cholesterol 31.3 mg, Fat 27.3 g, Fiber 3.5 g, Protein 11.2 g, SaturatedFat 6.2 g, Sodium 614.6 mg, Sugar 3.1 g
PESTO PEPPER TORTELLINI
This is a delicious, creamy, tasty pasta, perfect for entertaining! The walnuts are optional - I've never used them and it STILL tastes amazing!
Provided by Julie
Categories World Cuisine Recipes European Italian
Yield 4
Number Of Ingredients 8
Steps:
- Prepare tortellini according to package directions.
- Meanwhile, in a skillet, saute red pepper and garlic in butter or margarine until pepper is crisp and tender. Stir in cream and cook for 8 to 10 minutes or until slightly thickened. Add walnuts, basil and onion and heat through.
- Drain tortellini, add to sauce and toss to coat. Serve with your favorite garnish.
Nutrition Facts : Calories 946.8 calories, Carbohydrate 47.6 g, Cholesterol 255.2 mg, Fat 78.7 g, Fiber 3 g, Protein 17.3 g, SaturatedFat 47.5 g, Sodium 542.6 mg, Sugar 1.8 g
PARMESAN-PESTO TORTELLINI
Make perfect Parmesan-Pesto Tortellini in just 20 minutes with the help of some ready-made pasta. Add garlic, basil and olive oil to complete this entrée.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 6 servings, 1 cup each
Number Of Ingredients 5
Steps:
- Cook tortellini as directed on package, omitting salt.
- Meanwhile, process basil, cheese and garlic in food processor until well blended. With motor running, gradually add oil through feed tube at top, processing until well blended.
- Drain tortellini; place in large bowl. Add pesto; mix lightly.
Nutrition Facts : Calories 470, Fat 28 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 45 mg, Sodium 470 mg, Carbohydrate 40 g, Fiber 2 g, Sugar 2 g, Protein 15 g
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