Tortellini With Spinach Walnut Pesto Recipes

CHEESE TORTELLINI WITH WALNUT-PARSLEY PESTO

The best pesto.

Provided by Foodie

Categories Main Dish Recipes Pasta Pesto Pasta Recipes

Time 30m

Yield 4

Number Of Ingredients 9

Cheese Tortellini with Walnut-Parsley Pesto image

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.

Nutrition Facts : Calories 836.6 calories, Carbohydrate 57.1 g, Cholesterol 61.1 mg, Fat 60.7 g, Fiber 5 g, Protein 22.2 g, SaturatedFat 13.2 g, Sodium 812.2 mg, Sugar 3.7 g

Ingredients

1 cup walnuts
½ cup olive oil
⅓ cup lightly packed flat-leaf parsley leaves
4 tablespoons grated Parmesan cheese, divided
2 cloves garlic, smashed
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 pound fresh cheese tortellini
1 tablespoon salted butter

CREAMY SPINACH TORTELLINI

Delicious tortellini is dressed up with tomatoes, mushrooms, spinach and a rich creamy sauce. A favorite pasta dish in our family!

Provided by JENNIFERVAN77

Categories World Cuisine Recipes European Italian

Time 35m

Yield 4

Number Of Ingredients 9

Creamy Spinach Tortellini image

Steps:

Cook tortellini according to package directions.
Heat butter in a large skillet over medium heat. Stir in onion; cook until soft and translucent. Mix in cream cheese, parmesan, milk, mushrooms, and spinach.
Gently mix in tortellini and cherry tomatoes with skillet contents; warm through, and serve.

Nutrition Facts : Calories 546 calories, Carbohydrate 40.2 g, Cholesterol 116.2 mg, Fat 35 g, Fiber 4.6 g, Protein 21.8 g, SaturatedFat 20.9 g, Sodium 670.6 mg, Sugar 4.8 g

Ingredients

1 (9 ounce) package refrigerated cheese tortellini
2 tablespoons Butter
1 small onion, chopped
1 (8 ounce) package cream cheese
½ cup grated Parmesan cheese
½ cup milk
fresh mushrooms, sliced
1 (10 ounce) package frozen chopped spinach, thawed and drained
cherry tomatoes, halved

RAVIOLI OR TORTELLINI WITH PESTO AND SPINACH

Great simple yet tasty recipe that let's you get out of the kitchen and your family to the dinner table FAST! Great summer meal when you don't want to heat up the kitchen! Great way to hide some veggies! Consider adding some chopped zucchini or mushrooms to the sauce! Serve with a simple salad and maybe some crusty bread and you have a meal that will surely become a regular! (Note: 5 oz frozen spinach is half a box. Also, stuffed pasta amounts vary depending on fresh, frozen, brand etc... Use recommended amount per serving as listed on package if yours is different from what is listed here.)

Provided by Mamas Kitchen Hope

Categories One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ravioli or Tortellini With Pesto and Spinach image

Steps:

Cook pasta according to package directions.
Spray a skillet with cooking spray and saute minced garlic until fragrant. Add chopped fresh spinach. If using frozen defrost and add to pan. Cook until wilted.
Add pesto and broth to pan and cook until heated through.
Plate pasta and top with sauce. Top with fresh grated parmesan. Add red pepper flakes if desired.

Nutrition Facts : Calories 241.7, Fat 7.3, SaturatedFat 4.1, Cholesterol 12.5, Sodium 388.7, Carbohydrate 36.4, Fiber 27.6, Sugar 1.6, Protein 23.4

Ingredients

12 ounces ravioli (any flavor you like, fresh, frozen or dried- amount will differ. Use comparable amount) or 12 ounces tortellini (any flavor you like, fresh, frozen or dried- amount will differ. Use comparable amount)
2 garlic cloves, minced
4 cups Baby Spinach, fresh (cleaned and chopped) or 5 ounces frozen spinach (cleaned and chopped)
10 ounces basil pesto
4 ounces chicken broth (use more if you desire a thinner sauce) or 4 ounces vegetable broth (use more if you desire a thinner sauce)
2 ounces parmesan cheese, shredded (fresh is best and use as much as you like)
red pepper flakes, to taste (optional)
pine nuts (optional)

SPINACH WALNUT PESTO

This flavorful pesto is easy to make and will transform your meal into a 5-star dish. It's great served with linguine pasta. Add 1/3 to 1/2 cup pesto each pound of pasta.

Provided by Shan

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes

Time 15m

Yield 4

Number Of Ingredients 9

Spinach Walnut Pesto image

Steps:

Place spinach, Parmesan cheese, parsley, walnuts, water, garlic, salt, and pepper in a food processor; blend until well combined. Pour in oil slowly, while processor is running, until mixture forms a smooth paste.

Nutrition Facts : Calories 442.8 calories, Carbohydrate 4.6 g, Cholesterol 17.6 mg, Fat 43.4 g, Fiber 1.5 g, Protein 10.5 g, SaturatedFat 8.3 g, Sodium 460.7 mg, Sugar 0.7 g

Ingredients

2 cups fresh baby spinach, stems removed
1 cup freshly grated Parmesan cheese
1 cup fresh parsley leaves, chopped
½ cup chopped walnuts
¼ cup water
3 cloves garlic
¼ teaspoon salt, or more to taste
⅛ teaspoon ground black pepper
½ cup extra-virgin olive oil

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Heat a large pot of water and cook the cheese tortellini to package directions. I like to prepare the pesto while the pasta is boiling to save a little time.
Toss the pasta with ½ the pesto, tomatoes, mozzarella, and a handful of parmesan cheese. Adjust with additional pesto to preference. I find I needed all of the pesto for the recipe. Sometimes I like to add in another couple tablespoons of olive oil to help things blend together better. Season with salt and pepper to taste. Top with chopped basil before serving!
Add all the ingredients for the pesto except the olive oil to a food processor. Pulse the food processor 5-10 times or until the ingredients breakdown. Stream in ½ cup of olive oil from the top while you continue to pulse. Stop the food processor and scrape down the sides. If the pesto is too thick, use the remaining 2 tablespoon of olive oil. I find I need it sometimes when I pack the cups of spinach full. Season the pesto with ¼ teaspoon of salt, and adjust to preference.

Tortellini With Spinach Walnut Pesto Recipes

CHEESE TORTELLINI WITH WALNUT-PARSLEY PESTO

The best pesto.

CREAMY SPINACH TORTELLINI

Delicious tortellini is dressed up with tomatoes, mushrooms, spinach and a rich creamy sauce. A favorite pasta dish in our family!

RAVIOLI OR TORTELLINI WITH PESTO AND SPINACH

SPINACH WALNUT PESTO

This flavorful pesto is easy to make and will transform your meal into a 5-star dish. It's great served with linguine pasta. Add 1/3 to 1/2 cup pesto each pound of pasta.

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