CREAMY PESTO TORTELLINI
This Creamy Pesto Tortellini recipe features plump four cheese tortellini pasta swimming in a creamy pesto Alfredo sauce.
Provided by Fox Valley Foodie
Categories Entree
Time 25m
Number Of Ingredients 5
Steps:
- Boil tortellini pasta till al dente, according to package instructions.
- In separate saucepan, simmer heavy cream and pesto sauce until slightly thickened. Whisk frequently.
- Slowly add Parmesan cheese, while continuing to whisk. Allow each sprinkling to melt into the sauce before more is added.
- Let sauce simmer for ~20 minutes, or until it reaches the desired thickness.
- Add fresh ground pepper to taste.
- Toss with tortellini pasta and serve.
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.
ONE-POT CREAMY CHICKEN TORTELLINI
In need of a quick dinner fix that doesn't skimp on deliciousness? We've got just the thing! This easy pasta takes advantage of three convenient, weeknight-friendly ingredients-rotisserie chicken, packaged broccoli florets and refrigerated tortellini-and turns them into a meal that'll guarantee clean plates!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- In 5-quart Dutch oven, melt butter over medium-high heat. Add onions, Italian seasoning, salt and pepper flakes. Cook 4 to 6 minutes, stirring frequently, until onions begin to brown on edges.
- Stir in broth and whipping cream; heat to boiling over high heat. Stir in tortellini, chicken and broccoli; return to boiling. Reduce heat; simmer uncovered 5 to 7 minutes, stirring frequently, until tortellini is cooked and broccoli is tender.
- Remove from heat; stir in cream cheese until melted. Let stand 5 minutes; stir. Top with Parmesan cheese.
Nutrition Facts : Calories 450, Carbohydrate 27 g, Cholesterol 175 mg, Fat 4 1/2, Fiber 2 g, Protein 24 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 1450 mg, Sugar 5 g, TransFat 1 g
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
CREAMY PESTO TORTELLINI RECIPE
Creamy pesto tortellini with smoked turkey sauce gets dinner on the table in 20 minutes any night of the week! It's sure to be a family favorite.
Provided by Erin S.
Categories Sauces
Time 20m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 758 calories, Fat 51 g, Carbohydrate 47 g, Fiber 0 g, Protein 25 g, SaturatedFat 13 g, Sodium 1187 mg, Sugar 0 g
QUICK CREAMY PESTO TORTELLINI
This dish is so easy to make, and very tasty!! I love the texture of tortellini, and when I decided to add some shrimp to the dish, that made the texture "party" even better! If you like pesto, you will enjoy this dish! If you have never tried pesto, give it a whirl! This may be my pot luck dish for the next few occasions!
Provided by Gail Springsteen
Categories Salads
Time 35m
Number Of Ingredients 6
Steps:
- 1. Cook tortellini according to package directions and chill. Use whatever variety of tortellini you prefer.
- 2. Combine remaining ingredients and add to chilled pasta.
- 3. Add salt and pepper to taste and serve.
- 4. I had some small frozen cooked shrimp and decided to add them to the salad. It was an excellent idea, if I do say so myself! I would think you could add cooked chicken, turkey, tuna, whatever you'd like if you chose to.
- 5. If plating it for serving, you may want to put tomato slices around it or enhance it with a vegetable of your choice, but it is not necessary. I chose tomatoes because it is fresh tomato season right now, and I can't get enough of them!
{ONE POT} PESTO CHICKEN TORTELLINI
A ONE pot, easy and quick, pesto chicken tortellini with sun-dried tomatoes and fresh basil
Provided by Chelsea
Categories Dinner
Time 20m
Number Of Ingredients 13
Steps:
- Bring a large NONSTICK pot of salted water to boil. Follow package directions to cook tortellini.
- In a small bowl, stir together the paprika, Italian seasoning, and salt and pepper to taste (I use 1/2 teaspoon salt + 1/4 teaspoon pepper). Drain the chicken from the buttermilk, dab with paper towel, and toss the chicken pieces to coat in the seasoning mix. Add the flour right on top and stir until chicken pieces are coated.
- In the same pot used to cook the tortellini (must be a nonstick pot) add in 3 tablespoons reserved olive oil from the sundried tomatoes. Heat on medium heat for about 30 seconds and then add in a sprig of basil and the garlic. Stir for another 30 seconds and then increase the heat to medium and add in the chicken. Cook the chicken, stirring occasionally until cooked through and no longer pink inside. If needed, add additional sundried tomato oil. When the chicken is almost cooked through, remove the basil and add in the sundried tomatoes and saute until the chicken is cooked through.
- Add the drained tortellini back in with the chicken and reduce the heat to low. Gently stir for 1-2 minutes and remove from heat.
- Stir in the basil pesto sauce and 1-2 tablespoons of oil from the sundried tomatoes as desired. Taste and season with salt and pepper and red pepper flakes if desired.
- Garnish plates with fresh basil and add parmesan cheese.
CREAMY PESTO TORTELLINI
Whether you serve it for dinner or as a side dish at a BBQ, this Pesto Tortellini will be the star of the show!
Provided by Lauren Allen
Categories Main Course
Time 20m
Number Of Ingredients 11
Steps:
- Cook the tortellini according to package instructions. Drain and rinse with cold water.
- Add tortellini to a large bowl. Add caesar dressing to the pasta and toss to coat. Add tomatoes, olives, green onion, basil pesto, salt and pepper and garlic powder and toss to combine. Add sunflower seeds and 1/3 cup fresh parmesan cheese and toss to combine.
- Serve warm or cold. Store in the fridge. If it seems to dry after sitting in the fridge (the pasta can absorb a lot of moisture) you can add another spoonful of caesar dressing and/or pesto. Garnish with the remaining parmesan and fresh chopped basil before serving.
Nutrition Facts : Calories 462 kcal, Carbohydrate 35 g, Protein 16 g, Fat 28 g, SaturatedFat 6 g, Cholesterol 42 mg, Sodium 1079 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
CREAM CHEESE PESTO PASTA
Provided by Kitchen Nostalgia
Number Of Ingredients 3
Steps:
- Cook pasta according package to directions. Drain, but reserve about 1/2 cup water.
- Whisk cream cheese with pesto and about 6 Tbsp pasta water until creamy. Adding more or less water will produce thinner or thicker sauce. Pour over drained tortellini and toss to combine.
- Serve immediately. Serving suggestion (optional): sprinkle with some chopped parsley, roasted sunflower seeds and grated Parmesan cheese.
CREAMY PESTO-PICCATA CHICKEN WITH TORTELLINI
An easy, satisfying dish that makes a great week night supper or an elegant company dish. This is a great way to use up leftover cooked chicken, or pick up a rotisserie chicken on the way home from work. Pair it with a green salad and some crusty bread and you have a simple yet heavenly meal.
Provided by Alskann
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook your chicken if not already done. (I usually will sauté or poach a couple of large boneless, skinless chicken breasts.) Remove from pan and set aside. (Or you can use a purchased rotisserie chicken.).
- Cook tortellini according to package directions. While pasta is cooking:.
- Sauté sliced shallots over medium high heat until they start to brown, about 2-3 minutes. I just saute them with PAM cooking spray, but you can use whatever medium you prefer (oil, butter or even a little chicken broth). Add capers. Reduce heat to medium.
- Return chicken to pan and continue cooking.
- Add whipping cream and Dijon mustard; bring to a simmer and cook until it is slightly reduced; about 5 minutes. Add pesto sauce and mix well. Add lemon zest and juice. Reduce heat to low and continue to simmer uncovered about 5-7 minutes more.
- Combine the chicken sauce with the tortellini. Gently toss to mix well. Add the freshly shredded parmesan cheese.
- Serve with a tossed green salad and crusty bread.
Nutrition Facts : Calories 672.3, Fat 39.5, SaturatedFat 21.2, Cholesterol 203.6, Sodium 1036.9, Carbohydrate 35, Fiber 1.8, Sugar 1.3, Protein 44.1
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
THE BEST CREAMY PESTO PASTA
This Creamy Pesto Pasta Recipe is a quick and delicious dinner! Just 7 ingredients and 15 minutes. Perfect for busy weeknights!
Provided by Natalie
Categories Main Course
Time 15m
Number Of Ingredients 8
Steps:
- Boil a large pot of water over high heat. Season the water generously with salt, and cook the pasta according to the manufacturers instructions.
- Heat a large skillet over medium low heat. Add in the butter and garlic. Cook for 30-60 seconds until the garlic is fragrant.
- Pour in the heavy cream, milk and pesto. Stir and cook for 1 minute to warm through. Turn heat to low, then add in the parmesan cheese. Stir until it is melted.
- Grab the cooked pasta with tongs out of the boiling water and add it directly to the sauce. Toss to combine. Add pasta water if the sauce needs to be thinned out.
- Serve warm, garnished with parmesan cheese.
- See the Recipe Notes below for more tips, FAQ's and ingredient substitutions.
Nutrition Facts : Calories 726 kcal, Fat 28.5 g, Carbohydrate 92.4 g, Fiber 4 g, Protein 24 g, ServingSize 1 serving
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.)
Nutrition Facts : Calories 987 kcal, Carbohydrate 67 g, Protein 37 g, Fat 64 g, SaturatedFat 33 g, Cholesterol 206 mg, Sodium 1372 mg, Fiber 6 g, Sugar 5 g, ServingSize 1 serving
PESTO CAESAR TORTELLINI PASTA SALAD
Steps:
- Cook tortellini per package directions. Drain and rinse with cool water.
- In a large bowl, combine tortellini, tomatoes, peas, parmesan cheese, pesto, and caesar dressing and toss until evenly combined.
- Serve immediately, or chill for up to 24 hours.
Nutrition Facts : Calories 366 kcal, Carbohydrate 37 g, Protein 15 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 36 mg, Sodium 626 mg, Fiber 5 g, Sugar 5 g, UnsaturatedFat 5 g, ServingSize 1 serving
30 MINUTE PESTO TORTELLINI RECIPE
Get dinner on the table in no time with this 30 minute toasted tortellini with pesto. It only requires 8 simple ingredients!
Provided by LifeMadeSimpleTeam
Categories Main Course
Time 30m
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 6 serving, Calories 129 kcal, Carbohydrate 4 g, Protein 4 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 241 mg, Fiber 1 g, Sugar 1 g
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- Fill a large pot with water and place it over high heat with the lid on. While the water comes to a boil, prep your ingredients. Once the water boils, add the tortellini and cook according to package instructions, and drain in a colander when it's done.
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- Reduce the heat to medium-low and add prepared pesto. Cook, stirring, for about 5 minutes more. Season to taste.
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