Pesto Pepper Tortellini Recipe

4 4 4
Pesto Pepper Tortellini Recipe
Pesto Pepper Tortellini Recipe photo by Taste of Home
Publisher Photo

Pesto Pepper Tortellini Recipe

Read Reviews
4 4 4
Publisher Photo
"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.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

1 cup: 771 calories, 61g fat (35g saturated fat), 199mg cholesterol, 449mg sodium, 42g carbohydrate (6g sugars, 3g fiber), 16g protein.

  • 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
  1. Prepare tortellini according to package directions.
  2. 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.
  3. 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPesto Pepper Tortellini

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
hspin User ID: 7182330 55968
Reviewed Jul. 17, 2014

"Very good and deliciius. Ignore the one star review, that person admitted they never even made it!"

MY REVIEW
lstoyko User ID: 5888908 83900
Reviewed Jun. 5, 2013

"My husband and I greatly enjoy this dish!"

MY REVIEW
serendipity1212 User ID: 123772 55954
Reviewed Apr. 12, 2013

"This is fantastic!"

MY REVIEW
mn.chickadee User ID: 2489415 31414
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."

Loading Image