Tortellini Alfredo With Pesto And Roasted Cherry Tomatoes Food

TORTELLINI ALFREDO WITH PESTO AND ROASTED CHERRY TOMATOES

Steps:

• Preheat oven to 350˚F. Line a baking sheet with parchment paper; lightly brush the paper with olive oil. Set on the halved tomatoes, skin-side down. Roast 30 minutes, and then remove from the oven and set aside until needed. To make pesto, place 1 ½ cups basil, garlic, walnuts, 2 Tbsp. Parmesan and ¼ cup oil in a food processor and pulse until well blended. Transfer pesto to a bowl and cover until needed. Bring a large pot of water to a boil to cook the tortellini. While the water is coming to a boil, place the cream and cornstarch into a large, wide skillet and whisk well to combine. Now set skillet over medium, medium-high heat, bring cream to a simmer and cook until it has thickened slightly, about 2 minutes. Season this sauce with salt and pepper, and then remove from the heat and cover. Add the tortellini to the boiling water and cook until tender (check package for suggest cooking time). When cooked, drain the tortellini, saving half cup of its cooking liquid. Uncover and set the cream sauce back over the heat and mix in the pesto and ⅓ cup grated Parmesan cheese. Add the cooked tortellini and roasted tomatoes, gently stir to combine, and then serve.

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 WITH BASIL PESTO, CHERRY TOMATOES, AND MOZZARELLA

Steps:

• Cook tortellini according to package directions drain and transfer to bowl.
• If you're planning to layer your salad in a Mason jar, mix in oil to keep tortellini from sticking together.
• To layer salad, start with pesto and then add onion, tomatoes, mozzarella, and tortellini. Or, simply mix remaining ingredients with tortellini in bowl.

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.

TORTELLINI ALFREDO

Steps:

• Add bacon to a large skillet over medium-high heat and cook until crispy, about 5 minutes. Remove from pan and set aside, reserving drippings in the skillet.
• Reduce heat under skillet to low. Add olive oil and garlic to drippings in the skillet. Cook and stir until garlic becomes aromatic, no more than 1 minute. Add mushrooms to skillet and sprinkle with kosher salt. Cook until mushrooms soften and turn brown, 5 to 8 minutes. Add white wine to the skillet and simmer until mushrooms are cooked fully, about 15 minutes.
• Meanwhile, 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, for about 4 minutes. Add peas and continue cooking until tortellini float to the top and the filling is hot, 2 to 3 minutes more. Drain and set aside.
• Add Alfredo sauce and black pepper to the skillet with the fully cooked mushrooms and stir completely. Simmer for 10 minutes. Add cooked tortellini and peas to the skillet and stir gently until well coated. Crumble cooked bacon slices on top and serve in bowls.