Pistachio Pesto Tortellini Recipes
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.
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
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
PISTACHIO PESTO
This is a slight change from the original pesto. Lemon zest keeps it lively. Pistachio's keeps it a little cheaper then pine nuts. If you don't like cilantro use all basil. I myself love cilantro. Serve over hot pasta, dollop of pesto in vegetable or chicken soup, use pesto instead of your favorite spread on your sandwich, top a pizza with it and spread some on salmon or chicken then bake.
Provided by Rita1652
Categories Cheese
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put all of the ingredients in the food processor or blender and puree until smooth.
- Start with 1/4 cup oil adding more if you need.
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
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- In a blender, combine the basil leaves, toasted pistachios, Parmesan cheese, garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper. 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 puréed. Taste and season the pesto with additional salt and pepper as desired. Set the pesto aside.
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