Cream Cheese Pesto Tortellini Recipes

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CREAMY PESTO TORTELLINI RECIPE



Creamy Pesto Tortellini Recipe image

Creamy pesto tortellini with smoked turkey sauce gets dinner on the table in 20 minutes any night of the week! It's sure to be a family favorite.

Provided by Erin S.

Categories     Sauces

Time 20m

Number Of Ingredients 9

2 tablespoons butter
13 ounces smoked turkey sausage, such as kielbasa, sliced
20 ounces fresh cheese tortellini
3/4 cup heavy cream
3/4 cup skim milk
1/2 cup parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup pesto

Steps:

  • Boil tortellini according to package directions. In a large skillet melt butter. Add sausage and sauté over medium high heat until browned. Mix cream, milk, Parmesan cheese, salt, and pepper together. Pour over cooked sausage. Bring to a simmer and cook for 3-4 minutes until it starts to thicken. Add in cooked tortellini, tossing to coat. Stir in pesto until everything is blended. Taste and add more salt and pepper if necessary.

Nutrition Facts : Calories 758 calories, Fat 51 g, Carbohydrate 47 g, Fiber 0 g, Protein 25 g, SaturatedFat 13 g, Sodium 1187 mg, Sugar 0 g

TORTELLINI WITH CREAM CHEESE ALFREDO AND PEAS



Tortellini with Cream Cheese Alfredo and Peas image

Use cream cheese in this Alfredo sauce, and toss it with tortellini, peas and ham.

Provided by Food Network

Time 20m

Number Of Ingredients 7

Kosher salt and coarsely ground black pepper
1 1/2 cups milk
8 ounces cream cheese
1/2 cup grated Parmesan, plus more for serving
2 cups frozen peas, thawed
1 cup diced ham
Two 9-ounce packages cheese tortellini

Steps:

  • Bring a large pot of salted water to a boil.
  • Bring the milk, cream cheese and Parmesan to a simmer in a large saucepan, whisking vigorously until the cream cheese is dissolved and the sauce is thick, about 5 minutes. Season with 1/2 teaspoon salt and a few grinds of pepper. Stir in the peas, remove from the heat, and stir in the ham.
  • Add the pasta to the boiling water and cook according to package directions. Drain the pasta and toss with the sauce. Season with salt and pepper, sprinkle with additional Parmesan, and serve hot.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

CREAMY PESTO TORTELLINI RECIPE - (3.9/5)



Creamy Pesto Tortellini Recipe - (3.9/5) image

Provided by GratefulSea

Number Of Ingredients 5

1 cup heavy cream
1/4 cup pesto
1/4 cup grated parmesan cheese
12 oz tortellini, cooked
2 cups steamed broccoli

Steps:

  • Simmer the cream and pesto in a large skillet until slightly thickened, then add the parmesan and continue to cook, stirring, until the cheese is well blended. Toss with tortellini and the broccoli and serve immediately.

PARMESAN-PESTO TORTELLINI



Parmesan-Pesto Tortellini image

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

2 pkg. (9 oz. each) frozen cheese tortellini
2 cups fresh basil leaves
1/2 cup KRAFT Refrigerated Coarsely Grated Parmesan Cheese
2 cloves garlic
1/2 cup olive oil

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

CHEESE TORTELLINI WITH CREAMY PESTO SAUCE



Cheese Tortellini With Creamy Pesto Sauce image

This recipe is quick and easy. You may want to use fresh ingredients; however, I cooked with what I had in my kitchen and created this recipe myself. The ingredients include: frozen cheese tortellini, butter, mushrooms, a can of mushroom soup, a package of cream cheese, milk, bottled pesto sauce, diced tomatoes, salt and pepper, and parmesan cheese. If you have wine on hand, a "splash" will do this dish justice.

Provided by KittyCat1225

Categories     One Dish Meal

Time 38m

Yield 2 cups, 4-6 serving(s)

Number Of Ingredients 12

1 lb frozen cheese tortellini
2 tablespoons butter
1 (8 ounce) can mushrooms (drained)
10 3/4 ounces cream of mushroom soup
1/4 cup milk (2% is fine)
1 (8 ounce) package cream cheese
4 tablespoons pesto sauce (bottled)
1 (14 1/2 ounce) can diced tomatoes (drained)
1/2 teaspoon salt (more if desired)
1/2 teaspoon pepper (more if desired)
1/2 cup parmesan cheese, grated
splash red wine (optional, but tasty!)

Steps:

  • In 4 quarts of boiling water, add 1 lb. of frozen cheese tortellini. Once water comes to a boil (which could take 15 minutes), cook for 12 minutes.
  • While the tortelli is cooking, heat 2 Tbls. of butter in pan (large enough to add all ingredients towards the end). Saute the mushrooms in the melted butter.
  • Add the can of cream of mushroom soup and milk. Mix well.
  • Now, add the cream cheese and stir until the cream cheese has melted and the mixture is creamy.
  • Add the pesto sauce until blended nicely, cooking all ingredients over a medium flame.
  • Add the tomatoes. Continue stirring, adding the salt and pepper.
  • Now, add the cooked tortellini to the creamy mixture and coat the tortellini, stirring gently - you do not wish to break up the cooked tortellini.
  • Add a splash of red wine - stir until blended. (Wine is optional, but the alcohol will burn off, and the wine flavor remains.).
  • Lastly, add the grated parmesan cheese and stir gently while the flame is still on medium.
  • Lower the flame to "simmer." If you have a lid for your pan, cover your pan; if not, that's fine, too -- let the tortellini and creamy mixture simmer on a low flame for 8 minutes. Your Cheese Tortellini with Creamy Pesto Sauce is ready to be served.
  • Dish up into separate bowls. This dish cools quickly, so serve promptly.
  • Cover leftovers and refrigerate. When re-heating, add a little milk, if desired.

Nutrition Facts : Calories 765.5, Fat 42.7, SaturatedFat 23.8, Cholesterol 138.4, Sodium 1806.2, Carbohydrate 69.7, Fiber 4.2, Sugar 7.2, Protein 28.8

CREAMY PESTO TORTELLINI



Creamy Pesto Tortellini image

This Creamy Pesto Tortellini recipe features plump four cheese tortellini pasta swimming in a creamy pesto Alfredo sauce.

Provided by Fox Valley Foodie

Categories     Entree

Time 25m

Number Of Ingredients 5

16 oz Four Cheese Tortellini Pasta
1 1/3 cup Heavy Cream
1/3 cup Pesto
1/3 cup Shredded Parmesan Cheese, (room temperature)
Fresh Ground pepper, (to taste)

Steps:

  • Boil tortellini pasta till al dente, according to package instructions.
  • In separate saucepan, simmer heavy cream and pesto sauce until slightly thickened. Whisk frequently.
  • Slowly add Parmesan cheese, while continuing to whisk. Allow each sprinkling to melt into the sauce before more is added.
  • Let sauce simmer for ~20 minutes, or until it reaches the desired thickness.
  • Add fresh ground pepper to taste.
  • Toss with tortellini pasta and serve.

CREAM CHEESE PESTO TORTELLINI



Cream Cheese Pesto Tortellini image

I love the combination of cream cheese and pesto, so I tried this and it worked!! It has been one of my favorite dishes to make. I use it as a main dish but it could certainly be a side dish.

Provided by appetizerqueen

Categories     Meat

Time 15m

Yield 4 serving(s)

Number Of Ingredients 3

1 (9 ounce) package tortellini, refrigerated kind, I prefer sausage filled
1 (8 ounce) package cream cheese, softened
2 tablespoons pesto sauce

Steps:

  • cook tortellini according to package instructions.
  • while tortellini is cooking, mix cream cheese and pesto together so it is very soft.
  • drain tortellini and return to pot.
  • Add cream cheese mixture and toss very gently.
  • serve right away, it cools quickly.

Nutrition Facts : Calories 391.6, Fat 24.1, SaturatedFat 13.3, Cholesterol 89.5, Sodium 578.3, Carbohydrate 32.5, Fiber 1.2, Sugar 2.4, Protein 12.1

RICH & CREAMY TORTELLINI



Rich & Creamy Tortellini image

"This simple recipe mimics one of my favorite menu items at a local Italian restaurant. Now we can enjoy this delicious dish without going out." -Molly Seidel, Edgewood, New Mexico

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 10

1 package (9 ounces) refrigerated cheese tortellini or ravioli
2 garlic cloves, minced
4 teaspoons butter
4-1/2 teaspoons all-purpose flour
1 cup 2% milk
1 jar (15 ounces) marinara sauce
4 ounces cream cheese, cubed
2 green onions, thinly sliced
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large saucepan, cook tortellini according to package directions., Meanwhile, in a small saucepan, cook garlic in butter for 1 minute. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Add marinara sauce, cream cheese, onions, salt and pepper; cook and stir until cream cheese is melted and sauce is heated through. Drain tortellini; serve with sauce.

Nutrition Facts : Calories 434 calories, Fat 20g fat (12g saturated fat), Cholesterol 73mg cholesterol, Sodium 637mg sodium, Carbohydrate 49g carbohydrate (13g sugars, Fiber 4g fiber), Protein 15g protein.

CREAMY PESTO TORTELLINI



Creamy Pesto Tortellini image

Make and share this Creamy Pesto Tortellini recipe from Food.com.

Provided by mills4realz

Categories     European

Time 30m

Yield 1/2 cup, 6 serving(s)

Number Of Ingredients 7

2 (9 ounce) packages frozen cheese tortellini (or ravioli) or 2 (9 ounce) packages fresh light cheese tortellini (or ravioli)
1 medium zucchini, halved lengthwise and cut crosswise into 1/4-inch slices
1 small red bell pepper, cored, seeded, and diced
1 small yellow bell pepper, cored, seeded and diced
1 cup fat-free half-and-half
1/4 cup prepared pesto sauce
1/4 lb ham, cubed

Steps:

  • Cook pasta in a large pot of lightly salted boiling water until al dente. For the last 2 minutes of cooking, add zucchini and peppers. Drain in colander.
  • Add half-and-half, pesto, and ham to pot. Heat over medium-high heat for 3 minutes.
  • Return pasta and vegetables to pot; toss with sauce to coat. Remove from heat. Let stand for 10 minutes to thicken slightly before serving.

PESTO PEPPER TORTELLINI



Pesto Pepper Tortellini image

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

19 ounces cheese tortellini
½ cup julienned red bell pepper
3 cloves garlic, minced
½ cup butter
2 cups heavy whipping cream
¼ cup ground walnuts
2 teaspoons dried basil
1 tablespoon thinly sliced green onion

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

CHEESE TORTELLINI WITH WALNUT-PARSLEY PESTO



Cheese Tortellini with Walnut-Parsley Pesto image

The best pesto.

Provided by Foodie

Categories     Main Dish Recipes     Pasta     Pesto Pasta Recipes

Time 30m

Yield 4

Number Of Ingredients 9

1 cup walnuts
½ cup olive oil
⅓ cup lightly packed flat-leaf parsley leaves
4 tablespoons grated Parmesan cheese, divided
2 cloves garlic, smashed
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 pound fresh cheese tortellini
1 tablespoon salted butter

Steps:

  • Place walnuts, oil, parsley, 3 tablespoons Parmesan cheese, garlic, salt, and pepper in a food processor or blender; pulse into a coarse puree.
  • Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, 7 to 8 minutes. Drain tortellini, reserving 1/2 cup cooking water.
  • Toss tortellini with 1/4 cup of the reserved pasta water, walnut pesto, and butter. Add more of the cooking water if mixture seems dry. Sprinkle with remaining 1 tablespoon Parmesan cheese and pass more at the table.

Nutrition Facts : Calories 836.6 calories, Carbohydrate 57.1 g, Cholesterol 61.1 mg, Fat 60.7 g, Fiber 5 g, Protein 22.2 g, SaturatedFat 13.2 g, Sodium 812.2 mg, Sugar 3.7 g

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