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Tortellini with Walnut Pesto

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Submitted by baby-36

YIELD

4 servings

PREP

20 min

COOK

25 min

READY

45 min

Ingredients

1 453.6
POUND G PASTA
cheese and spinach-filled, (tortellini, ravioli or agnolotti)
4 115.6
OUNCES ML/G WALNUTS
toasted
1 5
TEASPOON ML GARLIC
crushed
¼ 59
CUP ML ROMANO CHEESE
or parmesan cheese *
1 237
½ 118
CUP ML SUNDRIED TOMATOES
sliced thin

Directions

Cook pasta in boiling water until al dente.

Drain and set aside.

Meanwhile, prepare sauce.

Grind walnuts, garlic and cheese in food processor until mixture is well blended.

Heat cream in saucepan.

Add to walnut mixture, combine, and cook for 1½ minutes.

Add pasta and toss with sauce. Serve.

Garnish pasta with tomatoes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 195g (6.9 oz)
Amount per Serving
Calories 737 40% from fat
 % Daily Value *
Total Fat 33g 50%
Saturated Fat 15g 73%
Trans Fat 0g
Cholesterol 82mg 27%
Sodium 171mg 7%
Total Carbohydrate 31g 31%
Dietary Fiber 6g 22%
Sugars g
Protein 41g
Vitamin A 19% Vitamin C 6%
Calcium 8% Iron 27%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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