Creamy Pesto Tortellini Recipe 39

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.

SLOW-COOKER CREAMY TOMATO AND TORTELLINI SOUP

Steps:

• Spray 4-quart slow cooker with cooking spray. In slow cooker, mix tomatoes, broth, green onion whites, garlic, sugar, salt, pepper and pepper flakes. Cover; cook on High heat setting 3 hours or Low heat setting 6 hours.
• If cooking on Low heat setting, increase to High heat setting. Add whipping cream; cover and cook about 15 minutes or until hot.
• Add tortellini; cover and cook 15 to 20 minutes or until tortellini is tender.
• Divide among serving bowls; garnish with pesto and Parmesan cheese.

EASY TORTELLINI PESTO SOUP

Steps:

• Bring broth to boil in large saucepan. Add pasta; cook 5 min., adding tomatoes to the boiling water for the last minute of the cooking time. Remove from heat.
• Stir in pesto; sprinkle with cheese.

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.

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.

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.

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.

TORTELLINI WITH CREAMY BACON SAUCE

Steps:

• ADD pasta to large pan of boiling water; Boil uncovered until just tender; Drain.
• HEAT oil in pan, add bacon; Cook, stirring until bacon is crisp; Add onions and tomatoes; Cook stirring until onions are just tender; Remove and reserve half the bacon mixture for serving.
• STIR cream, sour cream, water, cheese and basil into remaining bacon mixture in pan; Stir until heated through.
• COMBINE tortellini and cream mixture; Toss well; Serve sprinkled with reserved bacon mixture.

EASY CROCKPOT PESTO TORTELLINI

Steps:

• Grease the bottom of a crockpot and add the tortellini, tomatoes, and pesto.
• Stir the contents of the crockpot well. Cover and cook them for 3 to 4 hours on low heat.
• Once your dish is done cooking, sprinkle it with mozzarella cheese and serve once the cheese is melted. Bon apetit!