Pesto Tortellini Recipes

Steps:

• Chop parsley in a blender or food processor.
• With motor still running, add pine nuts, garlic cloves, basil and salt.
• Continue processing until garlic is finely chopped.
• Slowly drizzle in olive oil.
• Then stop machine and fold in parmesan cheese.
• Cook tortellini according to package directions.
• Drain and toss with sauce.
• Serve as an appetizer at room temperature with toothpicks.
• Or serve chilled as a salad.
• Can also serve warm as a pasta dish.

Steps:

• Cook tortellini according to package directions; drain and rinse in cold water. Place in a small bowl. Add remaining ingredients; toss to coat.

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.

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.

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.

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.

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.