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Pesto Pasta

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Tortellini pasta with pesto, feta cheese, sun-dried tomatoes, parsley
Ingredients
  Tortellini pasta 500 Gram
  Mushroom 1⁄2 Cup (8 tbs), sauteed
  Feta cheese 2 Tablespoon, crumbled
  Parsley 1 Cup (16 tbs), chopped
  Sundried tomatoes 1⁄2 Cup (8 tbs), chopped
  Pesto sauce 1 1⁄2 Tablespoon
  Olive oil 1 Tablespoon
Directions

GETTING READY
1. In a pan, boil water, add some salt and the tortellini pasta.
2. Cook for 7 minutes or till the pasta is soft. Drain and rinse in cold water.
3. Add olive oil and stir well to coat the pasta.
4. Chop the parsley.
5. Cut the sundried tomatoes to half.

MAKING
6. In a large bowl, transfer the pasta.
7. Add sautéed mushrooms, feta cheese, sundried tomatoes, parsley and pesto sauce.
8. Fold in the sauce into the ingredients by slowly turning the bowl to coat everything evenly.

SERVING
9. In a serving plate or bowl, put the salad and serve it fresh with bread or nachos.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Preparation Time: 
15 Minutes
Servings: 
4

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Average: 3.7 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 488 Calories from Fat 155

% Daily Value*

Total Fat 17 g26.7%

Saturated Fat 6.7 g33.5%

Trans Fat 0 g

Cholesterol 59.2 mg19.7%

Sodium 712.4 mg29.7%

Total Carbohydrates 64 g21.5%

Dietary Fiber 3.8 g15.3%

Sugars 4.4 g

Protein 20 g39.4%

Vitamin A 30.7% Vitamin C 38.1%

Calcium 25.5% Iron 19.7%

*Based on a 2000 Calorie diet

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