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
CHEESE TORTELLINI WITH WALNUT PESTO
Here's one of the quickest pesto sauces you'll come across. And it's a perfect match for cheese tortellini.
Categories pesto cheese with walnut tortellini
Yield 4
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.
- 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.
- Wine Recommendation: Look for a crisp, acidic white wine to cut through the richness of the walnuts. A sauvignon blanc from either California or New Zealand would be suitable.
TORTELLINI WITH SPINACH WALNUT PESTO
Provided by Rachael Ray : Food Network
Categories appetizer
Time 25m
Yield 10 servings
Number Of Ingredients 10
Steps:
- Toast walnut pieces in a small pan or toaster oven until lightly browned. Remove from heat and cool.
- Place a large pot of water on to boil. When it comes to rolling boil, salt the water and cook tortellini to package directions.
- Heat 1 cup chicken stock or broth to a boil and remove from heat.
- Using a food processor, working in batches, grind spinach leaves with nuts, chicken stock, and garlic. Transfer ground spinach nut paste to a large bowl. Stir in the cheese, nutmeg, and olive oil, and season with salt and pepper, to taste.
- Coat hot, cooked tortellini with sauce, tossing in the bowl you prepared sauce in. Turn pasta out on to a serving platter and garnish with a few baby spinach leaves and edible flowers.
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
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
TORTELLINI WITH SPINACH WALNUT PESTO
Make and share this Tortellini With Spinach Walnut Pesto recipe from Food.com.
Provided by ChefCrittersMom
Categories < 30 Mins
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Toast walnut pieces in small pan or toaster oven until lightly browned. Remove from heat and cool.
- Place a large pot of water on to boil. When it comes to roling boil, salt the water and cook tortellini according to package directions.
- Heat chicken broth to boil and remove from heat.
- Using a food processor or blender, working in batches, grind spinach leaves with nuts, chicken broth and garlic.
- Transfer ground spinach nut past to a large bowl. Stir in the cheese, nutmeg and olive oil then season with salt and pepper to taste.
- Coat hot, cooked tortellini with sauce, tossing in the bowl you prepared sauce inches.
Nutrition Facts : Calories 597.5, Fat 28, SaturatedFat 8, Cholesterol 61.3, Sodium 693.8, Carbohydrate 64.4, Fiber 4.2, Sugar 1.9, Protein 24.4
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