Skinny Creamy Pesto Tortellini Recipes

CREAMY PESTO TORTELLINI

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.

SKINNY CREAMY PESTO TORTELLINI

Steps:

• Heat a large skillet over medium heat and add the sausage.
• Cook, stirring occasionally to break up the meat, about 6-8 minutes or until cooked through.
• Drain the grease and place the meat on a plate.
• Place the pan with browned bits back on the burner and add the olive oil and garlic.
• Heat the pan back up to medium heat.
• Meanwhile, heat a large pot over medium heat, filled half way with water.
• Season with 1/2-1 teaspoon of salt.
• Once the browned bits pan is hot, add the flour and whisk for 30 seconds.
• Quickly add the almond milk and continue to whisk.
• Once the sauce comes to a boil turn down to a simmer and allow to thicken.
• Add the pesto, whisk again and heat through.
• Heat the oven to broil.
• Place the tortellini in a baking dish, add the sausage and sauce and carefully fold all of the ingredients together.
• Sprinkle the top with a little cheese and place under the broiler until melted.
• Serve immediately.

CREAMY PESTO TORTELLINI RECIPE

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.

CREAMY PESTO TORTELLINI

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 TORTELLINI

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.

SKINNY CREAMY TORTELLINI AND VEGETABLES

Steps:

• Bring water to boil in a large pot.
• While waiting for the boil, whisk broth and flour in a small bowl.
• Heat oil in a large skillet over medium heat. Add garlic to the skillet and cook, stirring, until just beginning to brown about 1 minute.
• Add the broth mixture to the pan, bring to a boil and cook. Stir occasionally until the sauce is thick enough to coat the back of a spoon - about 3-5 minutes.
• Remove from the heat and stir in cheese and salt.
• Add vegetables and tortellini to the boiling water. Return the water to a simmer and cook until the vegetables and tortellini are tender. Follow package instructions - mine was 7 to 10 minutes.
• Drain and add tortellini and vegetables to the pan with the sauce and stir to coat.