Creamy Pesto Tortellini Recipes

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CREAMY TORTELLINI

An envelope of vegetable soup mix lends flavor to the simple cream sauce that coats this rich pasta entree. I like to garnish it with additional mozzarella cheese and parsley.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6-8 servings.

Number Of Ingredients 8



Creamy Tortellini image

Steps:

  • Cook tortellini according to package directions. Meanwhile, in a large skillet, saute garlic in oil until tender, about 1 minute. Combine soup mix and cream; stir into skillet., Drain tortellini; add to cream mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through, stirring occasionally. , Add the parsley, cheese and pepper. Cook 3-4 minutes longer or until cheese is melted.

Nutrition Facts : Calories 263 calories, Fat 14g fat (7g saturated fat), Cholesterol 50mg cholesterol, Sodium 561mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 9g protein.

3 cups refrigerated cheese tortellini
2 teaspoons minced garlic
2 tablespoons canola oil
1 envelope vegetable soup mix
2 cups half-and-half cream
1/4 cup minced fresh parsley
1/4 cup shredded part-skim mozzarella cheese
1/4 teaspoon pepper

CREAMY PESTO TORTELLINI RECIPE - (3.9/5)

Provided by GratefulSea

Number Of Ingredients 5



Creamy Pesto Tortellini Recipe - (3.9/5) image

Steps:

  • Simmer the cream and pesto in a large skillet until slightly thickened, then add the parmesan and continue to cook, stirring, until the cheese is well blended. Toss with tortellini and the broccoli and serve immediately.

1 cup heavy cream
1/4 cup pesto
1/4 cup grated parmesan cheese
12 oz tortellini, cooked
2 cups steamed broccoli

PARMESAN-PESTO TORTELLINI

Make perfect Parmesan-Pesto Tortellini in just 20 minutes with the help of some ready-made pasta. Add garlic, basil and olive oil to complete this entrée.

Provided by My Food and Family

Categories     Recipes

Time 20m

Yield 6 servings, 1 cup each

Number Of Ingredients 5



Parmesan-Pesto Tortellini image

Steps:

  • Cook tortellini as directed on package, omitting salt.
  • Meanwhile, process basil, cheese and garlic in food processor until well blended. With motor running, gradually add oil through feed tube at top, processing until well blended.
  • Drain tortellini; place in large bowl. Add pesto; mix lightly.

Nutrition Facts : Calories 470, Fat 28 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 45 mg, Sodium 470 mg, Carbohydrate 40 g, Fiber 2 g, Sugar 2 g, Protein 15 g

2 pkg. (9 oz. each) frozen cheese tortellini
2 cups fresh basil leaves
1/2 cup KRAFT Refrigerated Coarsely Grated Parmesan Cheese
2 cloves garlic
1/2 cup olive oil

TORTELLINI PESTO SALAD

Wonderful pasta salad. So different from the Italian dressing pasta salads. Very hearty side dish or main dish for lunch. Crunchy veggies and rich pesto sauce.

Provided by Jenny Saunders

Categories     Salad     Vegetable Salad Recipes

Yield 6

Number Of Ingredients 13



Tortellini Pesto Salad image

Steps:

  • Bring a large pot of lightly salted water to a boil. Place tortellini in the pot, and cook for 7 to 8 minutes, until al dente. Drain, and cool.
  • In a large bowl, mix the cooked tortellini, red bell pepper, broccoli, carrots, olives, and garlic.
  • In a separate bowl, stir together the mayonnaise, pesto, milk, Parmesan cheese, olive oil, and vinegar. Pour over the tortellini and vegetables, and gently toss to coat. Cover, and place in the refrigerator 1 hour, until chilled. Serve over spinach leaves.

Nutrition Facts : Calories 382.8 calories, Carbohydrate 26.1 g, Cholesterol 31.3 mg, Fat 27.3 g, Fiber 3.5 g, Protein 11.2 g, SaturatedFat 6.2 g, Sodium 614.6 mg, Sugar 3.1 g

1 (9 ounce) package cheese tortellini
1 small red bell pepper, julienned
¾ cup broccoli florets, blanched
⅓ cup shredded carrots
⅓ cup pitted green olives
1 clove garlic, chopped
½ cup mayonnaise
¼ cup prepared basil pesto
¼ cup milk
2 tablespoons grated Parmesan cheese
1 tablespoon olive oil
1 tablespoon distilled white vinegar
1 bunch fresh spinach leaves

CREAMY PESTO TORTELLINI

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



Creamy Pesto Tortellini image

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.

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

CREAM CHEESE PESTO TORTELLINI

I love the combination of cream cheese and pesto, so I tried this and it worked!! It has been one of my favorite dishes to make. I use it as a main dish but it could certainly be a side dish.

Provided by appetizerqueen

Categories     Meat

Time 15m

Yield 4 serving(s)

Number Of Ingredients 3



Cream Cheese Pesto Tortellini image

Steps:

  • cook tortellini according to package instructions.
  • while tortellini is cooking, mix cream cheese and pesto together so it is very soft.
  • drain tortellini and return to pot.
  • Add cream cheese mixture and toss very gently.
  • serve right away, it cools quickly.

Nutrition Facts : Calories 391.6, Fat 24.1, SaturatedFat 13.3, Cholesterol 89.5, Sodium 578.3, Carbohydrate 32.5, Fiber 1.2, Sugar 2.4, Protein 12.1

1 (9 ounce) package tortellini, refrigerated kind, I prefer sausage filled
1 (8 ounce) package cream cheese, softened
2 tablespoons pesto sauce

CHICKEN AND TORTELLINI PESTO SKILLET

A delicious chicken and tortellini pesto dinner that needs only one pan to create.

Provided by My Hot Southern Mess

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 6

Number Of Ingredients 10



Chicken and Tortellini Pesto Skillet image

Steps:

  • Heat olive oil in a large skillet over medium-high heat. Add chicken to the skillet and season with salt and pepper. Saute until chicken is cooked through and has browned, 5 to 10 minutes. Remove from skillet and transfer to a bowl; cover to keep warm. Set aside.
  • Deglaze pan with chicken broth over medium heat, scraping up any browned bits. Stir in pesto and heavy cream. Cook until thickened, 3 to 5 minutes. Mix in 1/2 cup Parmesan cheese and stir until melted. Add in spinach and tomatoes. Cook until spinach begins to wilt, 3 to 5 minutes.
  • Add tortellini and cooked chicken and continue cooking until bubbly and hot, 5 to 10 minutes. Sprinkle with remaining 1/2 cup of Parmesan cheese and serve.

Nutrition Facts : Calories 633.8 calories, Carbohydrate 38 g, Cholesterol 143.4 mg, Fat 34.5 g, Fiber 2.7 g, Protein 43.5 g, SaturatedFat 14.1 g, Sodium 834.8 mg, Sugar 2.1 g

2 tablespoons olive oil
1 ½ pounds chicken breast, cubed
salt and ground black pepper to taste
½ cup chicken broth
½ cup prepared pesto
½ cup heavy cream
1 cup Parmesan cheese, divided
1 cup baby spinach
½ cup cherry tomatoes, halved
1 (16 ounce) package refrigerated cheese tortellini

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