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
CHEESE TORTELLINI PESTO PASTA SALAD
This is most definately my FAVORITE pasta salad in the world! I have been making it for years, but never wrote it down....well...thanks to Recipezaar I'm learning to "measure", LOL!!!! Very happy to share! This recipe is for a small crowd. If making just for your family, omit the rotini, and add only as much of the rest of the ingredients (about half) that you'd like. Don't worry, it's really simple and easy!
Provided by Wildflour
Categories High In...
Time 40m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Cook pastas, set aside to drain and cool a bit.
- In large bowl or punch bowl, add rest of ingredients, folding gently til well mixed.
- Gently fold in pastas well.
- Adjust seasoning to taste, meaning, add more salt, parmesan, etc., til you like it.
- Serve immediately, or refrigerate.
- *If you make this say a day ahead of time, you'll need to "refresh" this. Just add a bit more olive oil, salt and parmesan before serving.
- This salad is best, though, room temp, or even slightly warm.
Nutrition Facts : Calories 538.8, Fat 23, SaturatedFat 8.8, Cholesterol 53.1, Sodium 889.8, Carbohydrate 63.3, Fiber 14.9, Sugar 3.4, Protein 26.1
CHEESE TORTELLINI WITH CREAMY PESTO SAUCE
This recipe is quick and easy. You may want to use fresh ingredients; however, I cooked with what I had in my kitchen and created this recipe myself. The ingredients include: frozen cheese tortellini, butter, mushrooms, a can of mushroom soup, a package of cream cheese, milk, bottled pesto sauce, diced tomatoes, salt and pepper, and parmesan cheese. If you have wine on hand, a "splash" will do this dish justice.
Provided by KittyCat1225
Categories One Dish Meal
Time 38m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In 4 quarts of boiling water, add 1 lb. of frozen cheese tortellini. Once water comes to a boil (which could take 15 minutes), cook for 12 minutes.
- While the tortelli is cooking, heat 2 Tbls. of butter in pan (large enough to add all ingredients towards the end). Saute the mushrooms in the melted butter.
- Add the can of cream of mushroom soup and milk. Mix well.
- Now, add the cream cheese and stir until the cream cheese has melted and the mixture is creamy.
- Add the pesto sauce until blended nicely, cooking all ingredients over a medium flame.
- Add the tomatoes. Continue stirring, adding the salt and pepper.
- Now, add the cooked tortellini to the creamy mixture and coat the tortellini, stirring gently - you do not wish to break up the cooked tortellini.
- Add a splash of red wine - stir until blended. (Wine is optional, but the alcohol will burn off, and the wine flavor remains.).
- Lastly, add the grated parmesan cheese and stir gently while the flame is still on medium.
- Lower the flame to "simmer." If you have a lid for your pan, cover your pan; if not, that's fine, too -- let the tortellini and creamy mixture simmer on a low flame for 8 minutes. Your Cheese Tortellini with Creamy Pesto Sauce is ready to be served.
- Dish up into separate bowls. This dish cools quickly, so serve promptly.
- Cover leftovers and refrigerate. When re-heating, add a little milk, if desired.
Nutrition Facts : Calories 765.5, Fat 42.7, SaturatedFat 23.8, Cholesterol 138.4, Sodium 1806.2, Carbohydrate 69.7, Fiber 4.2, Sugar 7.2, Protein 28.8
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
CREAM CHEESE PESTO TORTELLINI
I love the combination of cream cheese and pesto, so I tried this and it worked!! It has been one of my favorite dishes to make. I use it as a main dish but it could certainly be a side dish.
Provided by appetizerqueen
Categories Meat
Time 15m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- cook tortellini according to package instructions.
- while tortellini is cooking, mix cream cheese and pesto together so it is very soft.
- drain tortellini and return to pot.
- Add cream cheese mixture and toss very gently.
- serve right away, it cools quickly.
Nutrition Facts : Calories 391.6, Fat 24.1, SaturatedFat 13.3, Cholesterol 89.5, Sodium 578.3, Carbohydrate 32.5, Fiber 1.2, Sugar 2.4, Protein 12.1
CHEESE TORTELLINI WITH WALNUT-PARSLEY PESTO
The best pesto.
Provided by Foodie
Categories Main Dish Recipes Pasta Pesto Pasta Recipes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Place walnuts, oil, parsley, 3 tablespoons Parmesan cheese, garlic, salt, and pepper in a food processor or blender; pulse into a coarse puree.
- 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, 7 to 8 minutes. Drain tortellini, reserving 1/2 cup cooking water.
- Toss tortellini with 1/4 cup of the reserved pasta water, walnut pesto, and butter. Add more of the cooking water if mixture seems dry. Sprinkle with remaining 1 tablespoon Parmesan cheese and pass more at the table.
Nutrition Facts : Calories 836.6 calories, Carbohydrate 57.1 g, Cholesterol 61.1 mg, Fat 60.7 g, Fiber 5 g, Protein 22.2 g, SaturatedFat 13.2 g, Sodium 812.2 mg, Sugar 3.7 g
CHICKEN AND TORTELLINI PESTO SKILLET
A delicious chicken and tortellini pesto dinner that needs only one pan to create.
Provided by My Hot Southern Mess
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 633.8 calories, Carbohydrate 38 g, Cholesterol 143.4 mg, Fat 34.5 g, Fiber 2.7 g, Protein 43.5 g, SaturatedFat 14.1 g, Sodium 834.8 mg, Sugar 2.1 g
CHEESE TORTELLINI WITH WALNUT PESTO
I got this recipe from an issue of Food & Wine. It is fast, easy and all the ingredients can be kept on hand for a long time. The exception is the parsley. It is one of our all time favorites.
Provided by OrmondEater
Categories Weeknight
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a food processor or blender, pulse the walnuts, parsley, garlic, Parmesan, oil, salt, and pepper to a coarse puree.
- Cook the tortellini, in a large pot of salted water*, until just done. The cooking time will depend on the brand you use (mine takes 8 minutes and you could use the fresh you find refrigerated in the grocery. I don't reccomend the dried tortellini) Reserve 1/2 cup of the pasta water. (Don't forget this! It is easy to do).
- Drain the tortellini. Toss with 1/4 cup of the reserved pasta water, the walnut pesto, and the butter. Mix until the butter melts.
- If the pasta seems dry, add more of the reserved pasta water. Sprinkle with additional Parmesan and pass more at the table.
- *The water should be as salty as a broth.
Nutrition Facts : Calories 824.4, Fat 58.3, SaturatedFat 12.1, Cholesterol 58.6, Sodium 1076.7, Carbohydrate 58.4, Fiber 4.3, Sugar 1.9, Protein 21.5
TORTELLINI PESTO SALAD
Wonderful pasta salad. So different from the Italian dressing pasta salads. Very hearty side dish or main dish for lunch. Crunchy veggies and rich pesto sauce.
Provided by Jenny Saunders
Categories Salad Vegetable Salad Recipes
Yield 6
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Place tortellini in the pot, and cook for 7 to 8 minutes, until al dente. Drain, and cool.
- In a large bowl, mix the cooked tortellini, red bell pepper, broccoli, carrots, olives, and garlic.
- In a separate bowl, stir together the mayonnaise, pesto, milk, Parmesan cheese, olive oil, and vinegar. Pour over the tortellini and vegetables, and gently toss to coat. Cover, and place in the refrigerator 1 hour, until chilled. Serve over spinach leaves.
Nutrition Facts : Calories 382.8 calories, Carbohydrate 26.1 g, Cholesterol 31.3 mg, Fat 27.3 g, Fiber 3.5 g, Protein 11.2 g, SaturatedFat 6.2 g, Sodium 614.6 mg, Sugar 3.1 g
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- In a large pot of boiling, salted water, cook the tortellini until just done, about 4 minutes for fresh and 12 minutes for frozen. Reserve 1/2 cup of the pasta water. Drain the tortellini. Toss with 1/4 cup of the reserved pasta water, the walnut pesto, and the butter. If the pasta seems dry, add more of the reserved pasta water. Sprinkle with additional Parmesan and pass more at the table.
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