Tortellini With Sun Dried Tomato Pesto Recipes

ITALIAN TORTELLINI PASTA SALAD WITH BASIL PESTO

Steps:

• Cook tortellini in boiling salted water as directed on the package. Drain and place in a large bowl to cool.
• Preheat oven to 400F. Arrange peppers, red onion, asparagus, and zucchini on a large parchment-lined, rimmed baking sheet. Drizzle olive oil over and season with salt and pepper.
• Roast 10-12 minutes until vegetables are al dente and not too soft. Set baking sheet aside to cool.
• While vegetables roast, make the pesto. Combine the basil, parsley, sun-dried tomatoes, pine nuts, garlic, cheese, lemon zest and juice in a food processor or blender. Pulse a few times to mix.
• With the machine running, slowly add the oil. Season to taste with salt and pepper. Makes about 1 ¼ cups.
• Add the partially roasted vegetables and cherry tomatoes to the large bowl with the tortellini.
• Pour about ¾ cup of the pesto over the mixture and gently toss to coat. You can add more pesto to your liking and serve the remaining on the side.
• Add hot pepper sauce if desired, season to taste with salt and pepper, and garnish with extra basil and parsley. (Can be made 2 days ahead. Cover and chill.) Enjoy!

{ONE POT} PESTO CHICKEN TORTELLINI

Steps:

• Bring a large NONSTICK pot of salted water to boil. Follow package directions to cook tortellini.
• In a small bowl, stir together the paprika, Italian seasoning, and salt and pepper to taste (I use 1/2 teaspoon salt + 1/4 teaspoon pepper). Drain the chicken from the buttermilk, dab with paper towel, and toss the chicken pieces to coat in the seasoning mix. Add the flour right on top and stir until chicken pieces are coated.
• In the same pot used to cook the tortellini (must be a nonstick pot) add in 3 tablespoons reserved olive oil from the sundried tomatoes. Heat on medium heat for about 30 seconds and then add in a sprig of basil and the garlic. Stir for another 30 seconds and then increase the heat to medium and add in the chicken. Cook the chicken, stirring occasionally until cooked through and no longer pink inside. If needed, add additional sundried tomato oil. When the chicken is almost cooked through, remove the basil and add in the sundried tomatoes and saute until the chicken is cooked through.
• Add the drained tortellini back in with the chicken and reduce the heat to low. Gently stir for 1-2 minutes and remove from heat.
• Stir in the basil pesto sauce and 1-2 tablespoons of oil from the sundried tomatoes as desired. Taste and season with salt and pepper and red pepper flakes if desired.
• Garnish plates with fresh basil and add parmesan cheese.

CHICKEN TORTELLINI & SUN DRIED TOMATOES

Steps:

• For the Keith Ti6300: Add the water, chicken, tortellini, bell pepper, and garlic and water to the pot. Close the lid. Bring to a boil, basically when steam starts jetting out of the top.Remove the lid and the inner pot. Let the water drain just a tad from the pasta. With the liquid that remains in the pot, add the powdered ingredients (butter powder, powdered milk and the 1/2 pack pasta sauce). Stir it about. If you want it a little thicker, heat it up until it's the thickness you like. When it's thick to your liking, add the sauce to the pasta in the pot. Stir. Eat! For a regular camping stove (not the Keith Ti6300):Add water, chicken, tortellini, bell pepper, and garlic to your pot. Bring to a boil. Turn the heat off. Let sit for about 5 minutes. Add the butter powder, powdered milk, and sauce mix. Bring back to a boil for 30 seconds to 1 minute. Stir. Eat! If it's not thick enough, let it sit around for a bit. It'll thicken right up.

PESTO TORTELLINI ALFREDO

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, stirring occasionally, until the tortellini float to the top and the filling is hot, 4 to 6 minutes. Drain.
• While the tortellini is cooking, combine Alfredo sauce, broccoli, and sun-dried tomatoes in a covered saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until broccoli is tender-crisp, about 6 minutes.
• Serve cooked tortellini with Alfredo sauce spooned over the top. Garnish with Parmesan cheese and season with pepper.

TORTELLINI WITH PESTO AND SUN-DRIED TOMATOES

Steps:

• Cook tortellini according to package directions.
• Drain and toss with pesto, sun-dried tomatoes, chopped basil and cheese.
• Serve hot or at room temperature.

TORTELLINI WITH SUN DRIED TOMATO PESTO

Steps:

• For the pesto: Place the chopped pepperoni, mustard, garlic, fennel seeds and sun-dried tomatoes in the food processor.
• Process until smooth. With the motor running, add the olive oil through the food processor tube in a thin steady stream and process until smooth.
• Season with the lemon juice, salt and pepper to taste.
• Combine the cooked tortellini, tomatoes, yellow peppers and pepperoni in a large bowl. Sprinkle with the basil and parsley.
• Serve warm or at room temp.