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
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
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
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
TORTELLINI WITH SPINACH WALNUT PESTO
Make and share this Tortellini With Spinach Walnut Pesto recipe from Food.com.
Provided by ChefCrittersMom
Categories < 30 Mins
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Toast walnut pieces in small pan or toaster oven until lightly browned. Remove from heat and cool.
- Place a large pot of water on to boil. When it comes to roling boil, salt the water and cook tortellini according to package directions.
- Heat chicken broth to boil and remove from heat.
- Using a food processor or blender, working in batches, grind spinach leaves with nuts, chicken broth and garlic.
- Transfer ground spinach nut past to a large bowl. Stir in the cheese, nutmeg and olive oil then season with salt and pepper to taste.
- Coat hot, cooked tortellini with sauce, tossing in the bowl you prepared sauce inches.
Nutrition Facts : Calories 597.5, Fat 28, SaturatedFat 8, Cholesterol 61.3, Sodium 693.8, Carbohydrate 64.4, Fiber 4.2, Sugar 1.9, Protein 24.4
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