Pistachio Pesto Tortellini Food

30 MINUTE PESTO TORTELLINI RECIPE

Steps:

• In a large pot of boiling water, cook the tortellini according to package's directions. Drain and set aside.
• Meanwhile, as the tortellini is cooking, melt the butter in a large skillet set over medium-high heat.
• Add the mushrooms and sauté for 4-5 minutes or until browned. Add the drained tortellini and cook until lightly toasted and browned around the edges. Add the garlic and cook just until fragrant.
• Remove from the heat and stir in the pesto, basil and parmesan. Serve immediately.

PISTACHIO PESTO TORTELLINI

Steps:

• Bring a large pot of salted water to a boil. Add the tortellini and cook according to package directions. Drain the tortellini and transfer them to a large bowl.
• Meanwhile, add the nuts to a small skillet over low heat. Cook, shaking often, until the nuts are toasted and fragrant, 3 to 5 minutes.
• Combine the toasted pistachios, basil leaves, Parmesan, garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper in a blender. Blend for 15 seconds, and then with the blender running, slowly stream in the olive oil. Continue blending the pesto, scraping down the sides as needed, until it is pureed. Taste and season the pesto with additional salt and pepper as desired. Set the pesto aside.
• While the tortellini are still hot, add the prepared pesto and toss to combine. Serve warm or chilled, garnished with Parmesan.

PISTACHIO PESTO

Steps:

• Put all of the ingredients in the food processor or blender and puree until smooth.
• Start with 1/4 cup oil adding more if you need.