Description
A flavorful and easy-to-make dish featuring tortellini tossed in a sun-dried tomato pesto sauce.
Ingredients
Scale
- 12 oz tortellini
- 1 cup sun-dried tomatoes, packed in oil
- 1/2 cup fresh basil leaves
- 1/4 cup pine nuts
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic
- 1/2 cup olive oil
- Salt and pepper to taste
Instructions
- Cook the tortellini according to package instructions; drain and set aside.
- In a food processor, combine sun-dried tomatoes, basil, pine nuts, Parmesan cheese, and garlic.
- Blend until smooth, then slowly add olive oil while blending until the pesto reaches desired consistency.
- Toss the cooked tortellini with the sun-dried tomato pesto.
- Season with salt and pepper to taste.
- Serve immediately, garnished with extra Parmesan if desired.
Notes
- For a creamier pesto, add a splash of heavy cream.
- This dish can be served warm or cold as a pasta salad.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Boiling and Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 10mg
Keywords: Sun-Dried Tomato Pesto, Tortellini, Italian Pasta, Vegetarian Recipe