Tortellini with Walnut Pesto
|Sun dried tomatoes||1⁄2 Cup (8 tbs), sliced|
|Cheese spinach tortellini/Ravioli||1 Pound (Fresh / Frozen)|
|Walnut||1 Cup (16 tbs), chopped|
|Walnut||1 Cup (16 tbs), coarsely chopped|
|Romano cheese/Parmesan||1⁄4 Cup (4 tbs), grated|
|Garlic||1 Teaspoon, minced|
|35% whipping cream||1 Cup (16 tbs)|
|Sun dried tomatoes in oil||1⁄2 Cup (8 tbs), drained and thinly sliced|
1) Cook the tortellini al dente as per packet instructions. Drain and keep aside.
2) In a blender, pulse together cheese, and garlic till finely chopped.
3) In a saucepan, add cream and heat over medium flame. Add in the walnut-cheese mixture and cook for 2 minutes.
To serve, toss the tortellini with the sauce.
Calories 1852 Calories from Fat 1127
% Daily Value*
Total Fat 131 g201.2%
Saturated Fat 35.3 g176.4%
Trans Fat 0 g
Cholesterol 162.9 mg54.3%
Sodium 958.3 mg39.9%
Total Carbohydrates 128 g42.5%
Dietary Fiber 16.6 g66.6%
Sugars 22.5 g
Protein 48 g95.7%
Vitamin A 7.8% Vitamin C 20.3%
Calcium 45% Iron 44%
*Based on a 2000 Calorie diet