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Pesto Pepper Tortellini Recipe

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"This is a shortcut version of a rich, creamy pasta dish I enjoyed on a vacation trip," shares Mickie Taft of Milwaukee, Wisconsin. It's versatile, too--serve it as an awesome meatless entree or a special side dish.

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4 Servings
Prep/Total Time: 20 min.

Ingredients

1 package (19 ounces) frozen cheese tortellini
1/2 cup julienned sweet red pepper
3 garlic cloves, minced
1/2 cup butter
2 cups heavy whipping cream
1/4 cup ground walnuts
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1 tablespoon chopped green onion or chives

Directions

Prepare tortellini according to package directions.
Meanwhile, in a skillet, saute red pepper and garlic in butter until pepper is crisp-tender. Stir in cream; cook for 8-10 minutes or until slightly thickened.
Add the walnuts, basil and onion; heat through. Drain tortellini; add to sauce and toss to coat. Yield: 4 servings.

Nutritional Analysis: 1 cup equals 771 calories, 61 g fat (35 g saturated fat), 199 mg cholesterol, 449 mg sodium, 42 g carbohydrate, 3 g fiber, 16 g protein.

Pesto Pepper Tortellini published in Quick Cooking November/December 1998, p54

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