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Tortellini With Walnut Pesto

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Ingredients
  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
Directions

MAKING
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.

SERVING
To serve, toss the tortellini with the sauce.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Stewed
Restriction: 
Vegetarian
Ingredient: 
Pasta
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
5 Minutes
Ready In: 
15 Minutes
Servings: 
2

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