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Pesto Pepper Tortellini

 Pesto Pepper Tortellini
"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.
4 ServingsPrep/Total Time: 20 min.


  • 1 package (19 ounces) frozen cheese tortellini
  • 1/2 cup julienned sweet red pepper
  • 1/2 cup butter
  • 3 garlic cloves, minced
  • 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


  • Prepare tortellini according to package directions.
  • Meanwhile, in a large skillet, saute red pepper in butter until
  • pepper is crisp-tender. Add garlic; cook 1 minute longer. 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 Facts: 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.