Pistachio Pesto Tortellini Recipes

PISTACHIO PESTO TORTELLINI

Pistachio Pesto Tortellini image

In this recipe, 30 minutes plus 6 ingredients equals Pistachio Pesto Tortellini. Now that is my kind of math! Quick, simple and the ultimate way to skip the store-bought pasta salads for good. Best of all, this tortellini salad is just as tempting when served hot as when served cold, which means you'll be taking your picnic fare to a whole new level.

Provided by Kelly Senyei

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

Ingredients

One 20-ounce package refrigerated cheese or meat tortellini (see Cook's Note)
1/3 cup unsalted pistachios, toasted (see Cook's Note)
4 cups lightly packed basil leaves
1/3 cup grated Parmesan, plus more for serving
3 cloves garlic, roughly chopped
Kosher salt and freshly ground black pepper
1/2 cup olive oil

Steps:

Bring a large pot of salted water to a boil. Add the tortellini and cook according to package directions. Drain the tortellini and transfer them to a large bowl.
Meanwhile, add the nuts to a small skillet over low heat. Cook, shaking often, until the nuts are toasted and fragrant, 3 to 5 minutes.
Combine the toasted pistachios, basil leaves, Parmesan, garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper in a blender. Blend for 15 seconds, and then with the blender running, slowly stream in the olive oil. Continue blending the pesto, scraping down the sides as needed, until it is pureed. Taste and season the pesto with additional salt and pepper as desired. Set the pesto aside.
While the tortellini are still hot, add the prepared pesto and toss to combine. Serve warm or chilled, garnished with Parmesan.

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