Pesto Pepper Tortellini

Pesto Pepper Tortellini

16

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

Ingredients

servings 947 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 947 kcal
  • 47%
  • Fat:
  • 78.7 g
  • 121%
  • Carbs:
  • 47.6g
  • 15%
  • Protein:
  • 17.3 g
  • 35%
  • Cholesterol:
  • 255 mg
  • 85%
  • Sodium:
  • 543 mg
  • 22%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  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.

Reviews

16
  1. 24 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 ...

Most helpful critical review

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 ma...

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 ma...

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 ...

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 DEFINIT...

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 sauc...

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.

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 co...

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 sk...

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.

This was a great dish! I have little ones & they loved it! It was easy to make & was a change of pace of the "normal meals" we have. This is a must add to your recipe box.