Steak Pesto Tortellini Pasta Recipes

STEAK PESTO TORTELLINI PASTA

Steak Pesto Tortellini Pasta image

Steak Pesto Tortellini Pasta for an easy weeknight dinner.

Provided by Plating Pixels

Categories Entree

Time 20m

Number Of Ingredients 8

Ingredients

½ package (10-ounces Buitoni Three Cheese Tortellini)
2 tablespoons light olive oil (divided)
8- ounces skirt or strip steak
Salt and pepper to taste
3 cloves minced garlic
3 cups packed fresh spinach leaves
1 7-ounce container Buitoni Pesto with Basil sauce
Parmesan cheese for garnish

Steps:

Bring a large pot of water to boil, lightly salt if desired. Add tortellini and cook 7 minutes, or until al dente. Drain and rinse, set aside.
Meanwhile: Heat 1-tablespoon olive oil in a pan to medium-high heat. Add steak, sprinkle with salt and pepper. Cook 5-7 minutes, stirring often, until browned and internal temperature reaches least 145°. Cut into smaller pieces and set aside. Wipe off pan.
Heat remaining olive oil in same pan to medium heat. Brown garlic for 1 minute then add spinach. Cook until wilted. Stir in cooked tortellini, steak and pesto sauce; heat longer if necessary. Serve with freshly shredded parmesan as garnish.

Nutrition Facts : Calories 431 kcal, Carbohydrate 7 g, Protein 18 g, Fat 36 g, SaturatedFat 8 g, Cholesterol 56 mg, Sodium 347 mg, Sugar 2 g, ServingSize 1 serving

TORTELLINI WITH PESTO & BROCCOLI

Tortellini with pesto & broccoli image

A speedy pasta salad with Mediterranean flavours - perfect for packed lunches

Provided by Jennifer Joyce

Categories Lunch, Pasta

Time 10m

Yield Makes 2 lunches

Number Of Ingredients 6

Ingredients

140g Tenderstem broccoli , cut into short lengths
250g fresh tortellini
3 tbsp pesto (fresh if you can get it)
2 tbsp toasted pine nuts
1 tbsp balsamic vinegar
8 cherry tomatoes , halved

Steps:

Bring a large pan of water to the boil. Add the broccoli, cook for 2 mins, then add the tortellini and cook for 2 mins, or according to pack instructions. Drain everything, gently rinse under cold water until cool, then tip into a bowl. Toss with the pesto, pine nuts and balsamic vinegar. Add the tomatoes, pack into containers and chill. Let the salad get to room temperature during the morning to get the most flavour from the tomatoes and pesto.

Nutrition Facts : Calories 573 calories, Fat 26 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 24 grams protein, Sodium 1.58 milligram of sodium

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