Skinny Creamy Pesto Tortellini Food

CREAMY PESTO TORTELLINI

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.

SKINNY CREAMY PESTO TORTELLINI

Steps:

• Heat a large skillet over medium heat and add the sausage.
• Cook, stirring occasionally to break up the meat, about 6-8 minutes or until cooked through.
• Drain the grease and place the meat on a plate.
• Place the pan with browned bits back on the burner and add the olive oil and garlic.
• Heat the pan back up to medium heat.
• Meanwhile, heat a large pot over medium heat, filled half way with water.
• Season with 1/2-1 teaspoon of salt.
• Once the browned bits pan is hot, add the flour and whisk for 30 seconds.
• Quickly add the almond milk and continue to whisk.
• Once the sauce comes to a boil turn down to a simmer and allow to thicken.
• Add the pesto, whisk again and heat through.
• Heat the oven to broil.
• Place the tortellini in a baking dish, add the sausage and sauce and carefully fold all of the ingredients together.
• Sprinkle the top with a little cheese and place under the broiler until melted.
• Serve immediately.

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.

CREAMY PESTO-PICCATA CHICKEN WITH TORTELLINI

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.

SKINNY CREAMY TORTELLINI AND VEGETABLES

Steps:

• Bring water to boil in a large pot.
• While waiting for the boil, whisk broth and flour in a small bowl.
• Heat oil in a large skillet over medium heat. Add garlic to the skillet and cook, stirring, until just beginning to brown about 1 minute.
• Add the broth mixture to the pan, bring to a boil and cook. Stir occasionally until the sauce is thick enough to coat the back of a spoon - about 3-5 minutes.
• Remove from the heat and stir in cheese and salt.
• Add vegetables and tortellini to the boiling water. Return the water to a simmer and cook until the vegetables and tortellini are tender. Follow package instructions - mine was 7 to 10 minutes.
• Drain and add tortellini and vegetables to the pan with the sauce and stir to coat.

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.

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.