"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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- 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.
Originally published as Pesto Pepper Tortellini in Quick Cooking
November/December 1998, p54
Reviews forPesto Pepper Tortellini
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MY REVIEW
Reviewed Jul. 17, 2014
"Very good and deliciius. Ignore the one star review, that person admitted they never even made it!"
MY REVIEW
Reviewed Jun. 5, 2013
"My husband and I greatly enjoy this dish!"
MY REVIEW
Reviewed Apr. 12, 2013
"This is fantastic!"
MY REVIEW
Reviewed Nov. 15, 2009
"Haven't tried this and wont. The calories, cholesterol, and the sodium levels are too high even for a basically healthy person."
