Parsley Tortellini Toss Recipes

CHEESE TORTELLINI WITH WALNUT-PARSLEY PESTO

Steps:

• Place walnuts, oil, parsley, 3 tablespoons Parmesan cheese, garlic, salt, and pepper in a food processor or blender; pulse into a coarse puree.
• 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, 7 to 8 minutes. Drain tortellini, reserving 1/2 cup cooking water.
• Toss tortellini with 1/4 cup of the reserved pasta water, walnut pesto, and butter. Add more of the cooking water if mixture seems dry. Sprinkle with remaining 1 tablespoon Parmesan cheese and pass more at the table.

PARSLEY TORTELLINI TOSS

Steps:

• Cook tortellini according to package directions; rinse in cold water and drain. Place in a large bowl; add the next eight ingredients. , In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over salad; toss to coat. Cover and refrigerate until serving. Serve with a slotted spoon.

CHEESE TORTELLINI WITH SUMMER VEGGIES

Steps:

• Bring a large pot of lightly salted water to a boil to cook tortellini, cook tortellini a minute shy of cook time according to directions on package. While water is coming up to a boil it's a good time to prep and cook the vegetables.
• In a 12-inch saute pan or deep skillet heat olive oil over medium-high heat.
• Add onion and saute 3 minutes. Add corn and saute 2 minutes more.
• Add tomatoes then saute 3 minutes. Add zucchini and garlic and saute until veggies are tender and many of the tomatoes have burst, about 6 to 8 minutes longer (note that during this period it's about the right time to add the tortellini to pot of boiling water so they finish up at the same time).
• Drain the tortellini while reserving about 1/4 cup of the pasta water.
• Transfer tortellini and the marinara sauce to the pan with veggies. Cook and toss until tortellini is tender about 1 to 2 minutes. If needed add a splash of pasta water to thin.
• Season with salt and pepper to taste. Toss in 1/4 cup parmesan, the basil and the parsley.
• Serve right away topping individual servings with remaining 1/4 cup parmesan.

SPINACH TORTELLINI SALAD

Steps:

• Cook the tortellini pasta in salted boiling water according to package instructions (about 5 to 7 minutes). Drain and rinse in cold water.
• Transfer the pasta to a large bowl. Add the rest of the salad ingredients and toss gently.
• In a small bowl, combine the garlic, lemon juice, vinegar, olive oil, and herbs. Add a big pinch of kosher salt and black pepper. Whisk to combine.
• Pour the dressing over the salad. Toss to combine.
• For best flavor, allow the salad to rest for 30 minutes or so for the flavors to meld before serving. Transfer to a platter and serve.

MUSHROOM TORTELLINI ALFREDO RECIPE

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 for 2 to 3 minutes, stirring occasionally, until the tortellini float to the top and are tender yet firm to the bite; do not overcook. Drain, reserving some pasta water.
• Meanwhile, melt butter over medium heat in a large skillet. Add mushrooms, and saute for about 5 minutes or until tender and golden brown. Reduce heat to low, pour in 1 ½ cups of cream, and simmer for 4 to 5 minutes, stirring occasionally.
• Remove the skillet from the heat and add drained tortellini; toss to combine. Stir in remaining ½ cup of heavy cream, 1 ½ cups Parmesan cheese, lemon zest, nutmeg, sea salt, and pepper; toss until well incorporated.
• Place the skillet over low heat and cook until Parmesan has melted and sauce has thickened slightly. Sprinkle remaining Parmesan and parsley.