Pesto Pepper Tortellini Recipe - Allrecipes.com
Pesto Pepper Tortellini Recipe

Pesto Pepper Tortellini

Recipe by  

"This is a delicious, creamy, tasty pasta, perfect for entertaining! The walnuts are optional - I've never used them and it STILL tastes amazing!"

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Ingredients Edit and Save

Original recipe makes 2 to 3 servings Change Servings
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Directions

  1. Prepare tortellini according to package directions.
  2. Meanwhile, in a skillet, saute red pepper and garlic in butter or margarine until pepper is crisp and tender. Stir in cream and cook for 8 to 10 minutes or until slightly thickened. Add walnuts, basil and onion and heat through.
  3. Drain tortellini, add to sauce and toss to coat. Serve with your favorite garnish.
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Reviews More Reviews

Most Helpful Positive Review
Jul 15, 2006

I followed the recipe exactly, minus the walnuts. I served sliced Italian sausage on the side, and garlic bread. This was sooooooo good, and my husband loved it too. I will be adding this to my regular menu!

 
Most Helpful Critical Review
Jul 23, 2003

Although this recipe is similar to so many others that I have tried from this site, there was something about it that I found it to be tooo rich. I couldn't eat alot (and luckily, it doesn't make alot). It wasn't bad, and it had taste but I'm not sure if I will make this one again. I added some green bell peppers and some fresh sliced mushrooms. Perhaps the addition of grilled chicken strips? Or maybe the use of half and half or even less whipping cream? Or maybe, you just have to have a love for tortellini to like this. As for us, my daughter and I barely finished our plates and my boyfriend helped himeself to leftovers in the fridge instead of trying this.

 
Apr 26, 2010

I did not follow the recipe exactly. I added chicken. & parmesan cheese into the sauce (alot of It). I made homemade garlic bread along with it. It turned out AMAZING. very filling. WILL DEFINITLY DO AGAIN

 
Aug 15, 2003

Yum! I sautéed mushrooms with the garlic (in olive oil instead of butter). I also used just milk (less than called for) instead of cream and added some Parmesan cheese to help thicken the sauce. It was a thin sauce, but good! I didn't use walnuts either and it was great! I will make it again soon. I think it would be great with other fresh vegetables too (zucchini, squash, etc.)

 
Apr 30, 2011

I didnt like this at all but the hubby loved it. He asked me to make this one again. I didnt care for the sauce.

 
Nov 17, 2010

This was a good recipe for a base but I made lots of changes. First of all I sauteed the garlic and peppers in olive oil. I used half and half and after reading other reviews I thickened with corn starch. I also used store bought pesto that I had on hand. I grilled chicken and sliced into strips. I also added cherry tomatoes sliced in half. I added salt, pepper, a little Italian seasoning and Parmesan cheese. I steamed some frozen veggies for side dish and served with garlic bread. It was wonderful. My husband loved it.

 
Oct 29, 2007

This turned out very nicely, although I did make a couple moderations. I used both red and yellow peppers simply for colour. I also used oil instead of butter. Before adding the cream to the skillet, I whisked 1 tbsp of white flour into the cold cream to add thickness. And I added a good amount of parmesean cheese in with the onions and basil and also some fresh ground black pepper. In the end it worked out really well, but I do agree with the user who said it could stand some salt (that's something to be said since I am the type of person who never adds salt to anything). The sauce didn't have as much taste as I would have liked and I think salt would remedy this perfectly.

 
Aug 28, 2011

I served this with grated cheddar on top. The kids really enjoyed it. While I like red peppers, I think I'd prefer it with some other vegetable such as perhaps broccoli.

 

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Nutrition

  • Calories
  • 947 kcal
  • 47%
  • Carbohydrates
  • 47.6 g
  • 15%
  • Cholesterol
  • 255 mg
  • 85%
  • Fat
  • 78.7 g
  • 121%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 17.3 g
  • 35%
  • Sodium
  • 543 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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