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
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.
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
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
CHEESE TORTELLINI WITH CREAMY PESTO SAUCE
This recipe is quick and easy. You may want to use fresh ingredients; however, I cooked with what I had in my kitchen and created this recipe myself. The ingredients include: frozen cheese tortellini, butter, mushrooms, a can of mushroom soup, a package of cream cheese, milk, bottled pesto sauce, diced tomatoes, salt and pepper, and parmesan cheese. If you have wine on hand, a "splash" will do this dish justice.
Provided by KittyCat1225
Categories One Dish Meal
Time 38m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In 4 quarts of boiling water, add 1 lb. of frozen cheese tortellini. Once water comes to a boil (which could take 15 minutes), cook for 12 minutes.
- While the tortelli is cooking, heat 2 Tbls. of butter in pan (large enough to add all ingredients towards the end). Saute the mushrooms in the melted butter.
- Add the can of cream of mushroom soup and milk. Mix well.
- Now, add the cream cheese and stir until the cream cheese has melted and the mixture is creamy.
- Add the pesto sauce until blended nicely, cooking all ingredients over a medium flame.
- Add the tomatoes. Continue stirring, adding the salt and pepper.
- Now, add the cooked tortellini to the creamy mixture and coat the tortellini, stirring gently - you do not wish to break up the cooked tortellini.
- Add a splash of red wine - stir until blended. (Wine is optional, but the alcohol will burn off, and the wine flavor remains.).
- Lastly, add the grated parmesan cheese and stir gently while the flame is still on medium.
- Lower the flame to "simmer." If you have a lid for your pan, cover your pan; if not, that's fine, too -- let the tortellini and creamy mixture simmer on a low flame for 8 minutes. Your Cheese Tortellini with Creamy Pesto Sauce is ready to be served.
- Dish up into separate bowls. This dish cools quickly, so serve promptly.
- Cover leftovers and refrigerate. When re-heating, add a little milk, if desired.
Nutrition Facts : Calories 765.5, Fat 42.7, SaturatedFat 23.8, Cholesterol 138.4, Sodium 1806.2, Carbohydrate 69.7, Fiber 4.2, Sugar 7.2, Protein 28.8
CREAMY PESTO-PICCATA CHICKEN WITH TORTELLINI
An easy, satisfying dish that makes a great week night supper or an elegant company dish. This is a great way to use up leftover cooked chicken, or pick up a rotisserie chicken on the way home from work. Pair it with a green salad and some crusty bread and you have a simple yet heavenly meal.
Provided by Alskann
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook your chicken if not already done. (I usually will sauté or poach a couple of large boneless, skinless chicken breasts.) Remove from pan and set aside. (Or you can use a purchased rotisserie chicken.).
- Cook tortellini according to package directions. While pasta is cooking:.
- Sauté sliced shallots over medium high heat until they start to brown, about 2-3 minutes. I just saute them with PAM cooking spray, but you can use whatever medium you prefer (oil, butter or even a little chicken broth). Add capers. Reduce heat to medium.
- Return chicken to pan and continue cooking.
- Add whipping cream and Dijon mustard; bring to a simmer and cook until it is slightly reduced; about 5 minutes. Add pesto sauce and mix well. Add lemon zest and juice. Reduce heat to low and continue to simmer uncovered about 5-7 minutes more.
- Combine the chicken sauce with the tortellini. Gently toss to mix well. Add the freshly shredded parmesan cheese.
- Serve with a tossed green salad and crusty bread.
Nutrition Facts : Calories 672.3, Fat 39.5, SaturatedFat 21.2, Cholesterol 203.6, Sodium 1036.9, Carbohydrate 35, Fiber 1.8, Sugar 1.3, Protein 44.1
CREAMY PESTO TORTELLINI RECIPE - (3.9/5)
Provided by GratefulSea
Number Of Ingredients 5
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.
PESTO PEPPER TORTELLINI
This is a delicious, creamy, tasty pasta, perfect for entertaining! The walnuts are optional - I've never used them and it STILL tastes amazing!
Provided by Julie
Categories World Cuisine Recipes European Italian
Yield 4
Number Of Ingredients 8
Steps:
- Prepare tortellini according to package directions.
- Meanwhile, in a skillet, saute red pepper and garlic in butter or margarine until pepper is crisp and tender. Stir in cream and cook for 8 to 10 minutes or until slightly thickened. Add walnuts, basil and onion and heat through.
- Drain tortellini, add to sauce and toss to coat. Serve with your favorite garnish.
Nutrition Facts : Calories 946.8 calories, Carbohydrate 47.6 g, Cholesterol 255.2 mg, Fat 78.7 g, Fiber 3 g, Protein 17.3 g, SaturatedFat 47.5 g, Sodium 542.6 mg, Sugar 1.8 g
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