Basil Pesto Cream With Tortellini Food

BASIL PESTO CREAM WITH TORTELLINI

Steps:

• Cook tortellini according to package directions. Set aside to drain.
• Combine the half-and-half, butter and pesto in a large skillet. Heat until the sauce thickens slightly.
• Add 1/4 cup of grated Parmesan cheese and stir until melted and combined.
• Remove from the heat and season with ground pepper. Toss the sauce with the cooked broccoli and drained tortellini.
• Serve immediately garnished with additional Parmesan if desired.

PESTO PEPPER TORTELLINI

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.

PARMESAN-PESTO TORTELLINI

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.

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.

RAINBOW TORTELLINI WITH BASIL AND CHEESE PESTO

Steps:

• Step 1
• BLEND lemon zest, juice and Olivieri® Basil & Cheese Pesto. Step 2
• BOIL Olivieri® 3 Formaggi Rainbow Tortellini for 6- 8 minutes. Drain pronto. Step 3
• TOSS pasta with pesto mixture. Step 4
• GARNISH generously with Parmesan cheese and chopped basil. Tasty Tip Sprinkle some pine nuts.

CHICKEN AND TORTELLINI PESTO SKILLET

Steps:

• Heat olive oil in a large skillet over medium-high heat. Add chicken to the skillet and season with salt and pepper. Saute until chicken is cooked through and has browned, 5 to 10 minutes. Remove from skillet and transfer to a bowl; cover to keep warm. Set aside.
• Deglaze pan with chicken broth over medium heat, scraping up any browned bits. Stir in pesto and heavy cream. Cook until thickened, 3 to 5 minutes. Mix in 1/2 cup Parmesan cheese and stir until melted. Add in spinach and tomatoes. Cook until spinach begins to wilt, 3 to 5 minutes.
• Add tortellini and cooked chicken and continue cooking until bubbly and hot, 5 to 10 minutes. Sprinkle with remaining 1/2 cup of Parmesan cheese and serve.

PESTO PEPPER TORTELLINI

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.

TORTELLINI WITH BASIL PESTO, CHERRY TOMATOES, AND MOZZARELLA

Steps:

• Cook tortellini according to package directions drain and transfer to bowl.
• If you're planning to layer your salad in a Mason jar, mix in oil to keep tortellini from sticking together.
• To layer salad, start with pesto and then add onion, tomatoes, mozzarella, and tortellini. Or, simply mix remaining ingredients with tortellini in bowl.