Cream Cheese Pesto 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.

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.

CREAM CHEESE PESTO TORTELLINI

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.

CHEESE TORTELLINI WITH CREAMY PESTO SAUCE

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.

TORTELLINI WITH CREAM CHEESE ALFREDO AND PEAS

Steps:

• Bring a large pot of salted water to a boil.
• Bring the milk, cream cheese and Parmesan to a simmer in a large saucepan, whisking vigorously until the cream cheese is dissolved and the sauce is thick, about 5 minutes. Season with 1/2 teaspoon salt and a few grinds of pepper. Stir in the peas, remove from the heat, and stir in the ham.
• Add the pasta to the boiling water and cook according to package directions. Drain the pasta and toss with the sauce. Season with salt and pepper, sprinkle with additional Parmesan, and serve hot.
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CHEESE TORTELLINI WITH WALNUT-PARSLEY PESTO

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.

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.

RESTAURANT-STYLE CHEESE TORTELLINI

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, cook milk and cream cheese in large skillet on medium heat 5 min. or until cream cheese is melted and mixture is well blended, stirring occasionally. Stir in 1/4 cup (4 Tbsp.) Parmesan and pepper. Add spinach; mix well.
• Drain pasta. Add to spinach mixture; mix lightly. Top with tomatoes and remaining Parmesan.

CREAMY PESTO TORTELLINI RECIPE - (3.9/5)

Steps:

• Simmer the cream and pesto in a large skillet until slightly thickened, then add the parmesan and continue to cook, stirring, until the cheese is well blended. Toss with tortellini and the broccoli and serve immediately.

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.

RICH & CREAMY TORTELLINI

Steps:

• In a large saucepan, cook tortellini according to package directions., Meanwhile, in a small saucepan, cook garlic in butter for 1 minute. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Add marinara sauce, cream cheese, onions, salt and pepper; cook and stir until cream cheese is melted and sauce is heated through. Drain tortellini; serve with sauce.

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 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.

CHEESE TORTELLINI PESTO PASTA SALAD

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.

CREAMY TORTELLINI

Steps:

• Cook tortellini according to package directions. Meanwhile, in a large skillet, saute garlic in oil until tender, about 1 minute. Combine soup mix and cream; stir into skillet., Drain tortellini; add to cream mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through, stirring occasionally. , Add the parsley, cheese and pepper. Cook 3-4 minutes longer or until cheese is melted.

PESTO TORTELLINI ALFREDO

Steps:

• 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, 4 to 6 minutes. Drain.
• While the tortellini is cooking, combine Alfredo sauce, broccoli, and sun-dried tomatoes in a covered saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until broccoli is tender-crisp, about 6 minutes.
• Serve cooked tortellini with Alfredo sauce spooned over the top. Garnish with Parmesan cheese and season with pepper.