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Tortellini with Walnut Pesto Recipe
|Sun dried tomatoes||1⁄2 Cup (8 tbs), sliced|
|Cheese spinach tortellini/Ravioli||1 Pound (Fresh / Frozen)|
|Walnut||1 Cup (16 tbs), chopped|
|Walnut||1 Cup (16 tbs), coarsely chopped|
|Romano cheese/Parmesan||1⁄4 Cup (4 tbs), grated|
|Garlic||1 Teaspoon, minced|
|35% whipping cream||1 Cup (16 tbs)|
|Sun dried tomatoes in oil||1⁄2 Cup (8 tbs), drained and thinly sliced|
Calories 814 Calories from Fat 666
% Daily Value*
Total Fat 76 g117.5%
Saturated Fat 29.3 g146.3%
Trans Fat 0 g
Cholesterol 93 mg
Sodium 434.2 mg18.1%
Total Carbohydrates 16 g5.2%
Dietary Fiber 5.1 g20.3%
Sugars 6.5 g
Protein 16 g32.1%
Vitamin A 3.6% Vitamin C 11.2%
Calcium 20.1% Iron 15.7%
*Based on a 2000 Calorie diet
1) Cook the tortellini al dente as per packet instructions. Drain and keep aside.
2) In a blender, pulse together cheese, and garlic till finely chopped.
3) In a saucepan, add cream and heat over medium flame. Add in the walnut-cheese mixture and cook for 2 minutes.
To serve, toss the tortellini with the sauce.