Pesto Pasta Recipe Video

Tortellini pasta with pesto, feta cheese, sun-dried tomatoes, parsley

Summary

Preparation Time15 MinDifficulty LevelEasy
Health IndexHealthy++Servings4
CuisineCourse
TasteMethod
Main IngredientInterest Group,

Ingredients

 Tortellini pasta500 Gram
 Mushroom1⁄2 Cup (8 tbs), sauteed
 Feta cheese2 Tablespoon, crumbled
 Parsley1 Cup (16 tbs), chopped
 Sundried tomatoes1⁄2 Cup (8 tbs), chopped
 Pesto sauce1 1⁄2 Tablespoon
 Olive oil1 Tablespoon

Nutrition Facts

Serving size

Calories 488 Calories from Fat 155

% Daily Value*

Total Fat 17 g26.7%

Saturated Fat 6.7 g33.5%

Trans Fat 0 g

Cholesterol 59.2 mg

Sodium 712.4 mg29.7%

Total Carbohydrates 64 g21.5%

Dietary Fiber 3.8 g15.3%

Sugars 4.4 g

Protein 20 g39.4%

Vitamin A 30.7% Vitamin C 38.1%

Calcium 25.5% Iron 19.7%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. In a pan, boil water, add some salt and the tortellini pasta.
2. Cook for 7 minutes or till the pasta is soft. Drain and rinse in cold water.
3. Add olive oil and stir well to coat the pasta.
4. Chop the parsley.
5. Cut the sundried tomatoes to half.

MAKING
6. In a large bowl, transfer the pasta.
7. Add sautéed mushrooms, feta cheese, sundried tomatoes, parsley and pesto sauce.
8. Fold in the sauce into the ingredients by slowly turning the bowl to coat everything evenly.

SERVING
9. In a serving plate or bowl, put the salad and serve it fresh with bread or nachos.
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