Pesto Tortellini Alfredo Food

PESTO ALFREDO TORTELLINI

Steps:

• Cook tortellini in a large pot with some salted water, according to the package. Drain and set aside.
• In a small sauce pot, melt butter over medium heat and add pressed garlic.
• Saute until fragrant (just a few seconds) and slowly add heavy cream WHILE whisking. Heat through on medium heat, keep stirring slowly.
• Add sour cream, Parmesan cheeses, salt and pepper. Keep cooking on medium-low heat for about 5-7 minutes, stirring often, until all smooth.
• In the pot where you cooked the tortellini, add pesto and mix well.
• Add Alfredo sauce and Mozzarella cheese. Mix well and serve.
• Top each plate with some fresh grated Parmesan cheese.
• (You can always served this dish with grilled chicken on top or a nice seared steak.)

ALFREDO PESTO TORTELLINI WITH SAUSAGE

Steps:

• 1 Follow the package directions to cook the tortellini until al-dente. Reserve ¼ cup cooking water. Drain and set aside. Return to the pot you cooked the tortellini in. Pour the frozen peas right on top of the tortellini and toss to thaw the peas.
• 2 Cut sausage into half moons and heat in a skillet until browned. Drain off any fat and set aside.
• 3 Pour the basil pesto and then the Bertolli Organic Creamy Alfredo into the tortellini and pea mixture.
• 4 Toss together and as needed add in the ⅓ cup pasta cooking water for consistency. Add the sausage on top and heat through for a few minutes until nice and creamy.
• 5 Season with salt and pepper as desired and serve hot.

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.

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.

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.

PESTO-ALFREDO CHEESE TORTELLINI W/ GRILLED CHICKEN

Steps:

• Grill chicken breasts til done, julienne, cover and set aside.
• In saute pan, melt butter with olive oil and cook garlic, mushrooms and bell pepper til tender.
• Meanwhile, cook tortellini til done, drain.
• Stir in alfredo sauce, pesto sauce, chicken, tortellini, artichoke hearts, chopped tomato and black olives into mushroom mixture gently til mixed.
• Heat over low heat til heated through.
• Pour onto serving platter.
• Top with fresh grated parmesan cheese.
• Garnish top with fresh chopped basil or parsley.
• *If you prefer it extra saucy, double the alfredo and pesto sauce amounts.

TORTELLINI ALFREDO

Steps:

• Cook tortellini according to package directions. Meanwhile, in a large skillet, saute onion in butter until tender. Add the peas, mushrooms and ham; cook until mushrooms are tender. Stir in cream and pepper; heat through. Stir in the grated Parmesan cheese until melted., Drain tortellini and place in a serving dish; add the sauce and toss to coat. Sprinkle with shredded Parmesan cheese if desired.