Creamy Pesto Tortellini Recipes

CREAMY PESTO TORTELLINI

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.

QUICK CREAMY PESTO TORTELLINI

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!

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.

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.

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.

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 TORTELLINI RECIPE - VEGETARIAN AND EASY

Steps:

• Cook tortellini according to the package OR to use just one huge pan for everything: cover the surface of a large, deep pan with the 1 tbsp olive oil, add the tortellini and at medium-high, stir for 30seconds to a minute, mine turned golden-brown. Then, to calm that fire - add in the milk, stir and cook for a minute.
• Add the sour cream, reduce the heat a little bit and stir for around 2-3 minutes, until the sauce thickens.
• Stir in all the vegetables - garlic, scallions, tomato, spinach, parsley. Grind black pepper.
• Lastly add in the grated mozzarella cheese, so the sauce thickens up some more and stir well. Have a taste and if needed - add salt and pepper. I add A LOT of pepper to this recipe.
• Take off heat, serve immediately and top with Parmesan cheese - makes it even better.

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.