From the Cook
From the Cook
From the Cook
1/4
Creamy Pesto Tortellini
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Instructions
1
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Place the walnuts in a medium skillet in a single layer and cook over medium heat for 8-10 minutes until golden brown and fragrant, stirring occasionally. Set aside.
2
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Fill a large pot with water and place it over high heat with the lid on. While the water comes to a boil, prep your ingredients. Once the water boils, add the tortellini and cook according to package instructions, and drain in a colander when it's done.
3
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In a large skillet, heat the 2 tablespoons of olive oil over medium heat. Add the mushrooms along with a pinch of salt and sauté, stirring occasionally, until the moisture evaporates and the mushrooms have browned, about 5-6 minutes. Add the sun dried tomatoes and cook 30 seconds longer.
4
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Reduce the heat to low. Add the pesto sauce and cream, and stir to combine. Add the tortellini and stir until the pasta is evenly coated, then cook until warmed through, about 3-4 minutes.
5
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Serve warm topped with toasted walnuts and grated parmesan. Enjoy!
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Recipe Facts
Diet at a Glance
Vegetarian
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Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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