Pesto Pepper Tortellini Food

PESTO PEPPER TORTELLINI

Pesto Pepper Tortellini image

This is a delicious, creamy, tasty pasta, perfect for entertaining! The walnuts are optional - I've never used them and it STILL tastes amazing!

Provided by Julie

Categories World Cuisine Recipes European Italian

Yield 4

Number Of Ingredients 8

Ingredients

19 ounces cheese tortellini
½ cup julienned red bell pepper
3 cloves garlic, minced
½ cup butter
2 cups heavy whipping cream
¼ cup ground walnuts
2 teaspoons dried basil
1 tablespoon thinly sliced green onion

Steps:

Prepare tortellini according to package directions.
Meanwhile, in a skillet, saute red pepper and garlic in butter or margarine until pepper is crisp and tender. Stir in cream and cook for 8 to 10 minutes or until slightly thickened. Add walnuts, basil and onion and heat through.
Drain tortellini, add to sauce and toss to coat. Serve with your favorite garnish.

Nutrition Facts : Calories 946.8 calories, Carbohydrate 47.6 g, Cholesterol 255.2 mg, Fat 78.7 g, Fiber 3 g, Protein 17.3 g, SaturatedFat 47.5 g, Sodium 542.6 mg, Sugar 1.8 g

TORTELLINI PESTO SALAD

Tortellini Pesto Salad image

Wonderful pasta salad. So different from the Italian dressing pasta salads. Very hearty side dish or main dish for lunch. Crunchy veggies and rich pesto sauce.

Provided by Jenny Saunders

Categories Salad Vegetable Salad Recipes

Yield 6

Number Of Ingredients 13

Ingredients

1 (9 ounce) package cheese tortellini
1 small red bell pepper, julienned
¾ cup broccoli florets, blanched
⅓ cup shredded carrots
⅓ cup pitted green olives
1 clove garlic, chopped
½ cup mayonnaise
¼ cup prepared basil pesto
¼ cup milk
2 tablespoons grated Parmesan cheese
1 tablespoon olive oil
1 tablespoon distilled white vinegar
1 bunch fresh spinach leaves

Steps:

Bring a large pot of lightly salted water to a boil. Place tortellini in the pot, and cook for 7 to 8 minutes, until al dente. Drain, and cool.
In a large bowl, mix the cooked tortellini, red bell pepper, broccoli, carrots, olives, and garlic.
In a separate bowl, stir together the mayonnaise, pesto, milk, Parmesan cheese, olive oil, and vinegar. Pour over the tortellini and vegetables, and gently toss to coat. Cover, and place in the refrigerator 1 hour, until chilled. Serve over spinach leaves.

Nutrition Facts : Calories 382.8 calories, Carbohydrate 26.1 g, Cholesterol 31.3 mg, Fat 27.3 g, Fiber 3.5 g, Protein 11.2 g, SaturatedFat 6.2 g, Sodium 614.6 mg, Sugar 3.1 g

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