Pesto Pepper 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
PESTO PEPPER TORTELLINI
"This is a shortcut version of a rich, creamy pasta dish I enjoyed on a vacation trip," shares Mickie Taft of Milwaukee, Wisconsin. It's versatile, too--serve it as an awesome meatless entree or a special side dish.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Prepare tortellini according to package directions. , Meanwhile, in a large skillet, saute red pepper in butter until pepper is crisp-tender. Add garlic; cook 1 minute longer. Stir in cream; cook for 8-10 minutes or until slightly thickened. , Add the walnuts, basil and onion; heat through. Drain tortellini; add to sauce and toss to coat.
Nutrition Facts : Calories 771 calories, Fat 61g fat (35g saturated fat), Cholesterol 199mg cholesterol, Sodium 449mg sodium, Carbohydrate 42g carbohydrate (6g sugars, Fiber 3g fiber), Protein 16g protein.
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
CREAMY PESTO TORTELLINI
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
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.
PISTACHIO PESTO TORTELLINI
In this recipe, 30 minutes plus 6 ingredients equals Pistachio Pesto Tortellini. Now that is my kind of math! Quick, simple and the ultimate way to skip the store-bought pasta salads for good. Best of all, this tortellini salad is just as tempting when served hot as when served cold, which means you'll be taking your picnic fare to a whole new level.
Provided by Kelly Senyei
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Add the tortellini and cook according to package directions. Drain the tortellini and transfer them to a large bowl.
- Meanwhile, add the nuts to a small skillet over low heat. Cook, shaking often, until the nuts are toasted and fragrant, 3 to 5 minutes.
- Combine the toasted pistachios, basil leaves, Parmesan, garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper in a blender. Blend for 15 seconds, and then with the blender running, slowly stream in the olive oil. Continue blending the pesto, scraping down the sides as needed, until it is pureed. Taste and season the pesto with additional salt and pepper as desired. Set the pesto aside.
- While the tortellini are still hot, add the prepared pesto and toss to combine. Serve warm or chilled, garnished with Parmesan.
PESTO TORTELLINI ALFREDO
This pesto tortellini Alfredo is a quick and easy recipe packed with a lot of flavor. Perfect for a weeknight meal when you're rushed for time or don't feel like putting in too much effort to cook. I put it together one night with what I had on hand in the fridge.
Provided by karen_r510
Categories World Cuisine Recipes European Italian
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- 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, 4 to 6 minutes. Drain.
- While the tortellini is cooking, combine Alfredo sauce, broccoli, and sun-dried tomatoes in a covered saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until broccoli is tender-crisp, about 6 minutes.
- Serve cooked tortellini with Alfredo sauce spooned over the top. Garnish with Parmesan cheese and season with pepper.
Nutrition Facts : Calories 763.2 calories, Carbohydrate 67 g, Cholesterol 103.4 mg, Fat 46.2 g, Fiber 4.8 g, Protein 25.8 g, SaturatedFat 19.2 g, Sodium 1665.8 mg, Sugar 7.5 g
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