Creamy Pesto Tortellini Recipe 395

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CREAMY PESTO TORTELLINI



Creamy Pesto Tortellini image

This Creamy Pesto Tortellini recipe features plump four cheese tortellini pasta swimming in a creamy pesto Alfredo sauce.

Provided by Fox Valley Foodie

Categories     Entree

Time 25m

Number Of Ingredients 5

16 oz Four Cheese Tortellini Pasta
1 1/3 cup Heavy Cream
1/3 cup Pesto
1/3 cup Shredded Parmesan Cheese, (room temperature)
Fresh Ground pepper, (to taste)

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.

CREAMY PESTO TORTELLINI RECIPE



Creamy Pesto Tortellini Recipe image

Creamy pesto tortellini with smoked turkey sauce gets dinner on the table in 20 minutes any night of the week! It's sure to be a family favorite.

Provided by Erin S.

Categories     Sauces

Time 20m

Number Of Ingredients 9

2 tablespoons butter
13 ounces smoked turkey sausage, such as kielbasa, sliced
20 ounces fresh cheese tortellini
3/4 cup heavy cream
3/4 cup skim milk
1/2 cup parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup pesto

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.

Nutrition Facts : Calories 758 calories, Fat 51 g, Carbohydrate 47 g, Fiber 0 g, Protein 25 g, SaturatedFat 13 g, Sodium 1187 mg, Sugar 0 g

CREAMY PESTO TORTELLINI



Creamy Pesto Tortellini image

Make and share this Creamy Pesto Tortellini recipe from Food.com.

Provided by mills4realz

Categories     European

Time 30m

Yield 1/2 cup, 6 serving(s)

Number Of Ingredients 7

2 (9 ounce) packages frozen cheese tortellini (or ravioli) or 2 (9 ounce) packages fresh light cheese tortellini (or ravioli)
1 medium zucchini, halved lengthwise and cut crosswise into 1/4-inch slices
1 small red bell pepper, cored, seeded, and diced
1 small yellow bell pepper, cored, seeded and diced
1 cup fat-free half-and-half
1/4 cup prepared pesto sauce
1/4 lb ham, cubed

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



Creamy Pesto-Piccata Chicken With Tortellini image

An easy, satisfying dish that makes a great week night supper or an elegant company dish. This is a great way to use up leftover cooked chicken, or pick up a rotisserie chicken on the way home from work. Pair it with a green salad and some crusty bread and you have a simple yet heavenly meal.

Provided by Alskann

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

3 cups cooked chicken, diced (I use boneless, skinless breasts or pick up a rotisserie)
1 (9 ounce) package cheese tortellini
2 medium shallots, sliced thin
2 -3 tablespoons capers
1 cup heavy whipping cream
3 tablespoons Dijon mustard (to taste)
1 cup refrigerated pesto sauce (or you can use homemade)
1 teaspoon lemon zest
1 lemon, juice of, fresh
3/4 cup shredded parmesan cheese

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.

Nutrition Facts : Calories 672.3, Fat 39.5, SaturatedFat 21.2, Cholesterol 203.6, Sodium 1036.9, Carbohydrate 35, Fiber 1.8, Sugar 1.3, Protein 44.1

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