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Easy cheesy tortellini with red pepper pesto

Name: Easy cheesy tortellini with red pepper pesto
Prep time: 25 min
Total time: 25 min
Cuisine: italian
Ingredients: 17.66 oz cheese tortellini; 5.25 oz jarred roasted bell peppers; 5 jarred sun-dried tomatoes; 0.875 oz Parmesan cheese; 0.5 lemon; 0.5 oz basil; 0.75 oz walnuts; 1 clove garlic; 0.4 cup olive oil; 0.5 tsp chili flakes; salt; pepper; Parmesan cheese (for garnish); chili flakes (for garnish)

Based on 21 ratings

Ruby Goss

Food Editor at Kitchen Stories

www.instagram.com/ruby.goss/

"I love pesto. That's why I like to experiment with the ingredients every now and then. This red pepper pesto is inspired by pesto rosso. Instead of almonds, I used walnuts. In my opinion, they go better with the jarred red peppers. And this recipe is all about the peppers. The sweetness of the peppers and the heartiness of the cheese are all I need on a cloudy day. But of course, you can add the pesto to any kind of pasta, or even eat it on a sandwich. I recommend increasing the recipe serving and making a big batch to use upon grain bowls, as a dressing for roasted vegetables, or even as a dip."

Difficulty

Easy 👌

Preparation

25 min

Baking

0 min

Resting

0 min

Ingredients

2Servings

500 g

cheese tortellini

150 g

jarred roasted bell peppers

jarred sun-dried tomatoes

25 g

Parmesan cheese

lemon

15 g

basil

20 g

walnuts

1 clove

garlic

100 ml

olive oil

½ tsp

chili flakes

salt

pepper

Parmesan cheese (for garnish)

chili flakes (for garnish)

MetricImperial

Utensils

fine grater, knife, cutting board, frying pan, liquid measuring cup, immersion blender, pot (large)

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How-To Videos

Homemade pesto

How to grate cheese

How to toast nuts

Nutrition per serving

Cal1338

Fat74 g

Protein42 g

Carb130 g

Step 1/ 4
- 150 g jarred roasted bell peppers
- 5 jarred sun-dried tomatoes
- 25 g Parmesan cheese
- ½ lemon
- 15 g basil
- 20 g walnuts
- fine grater
- knife
- cutting board
Drain red peppers (if jarred in olive oil, you can use this as the oil) and sundried tomatoes. Grate parmesan. Zest and juice the lemon, pluck the basil leaves from the stems, and roughly chop the walnuts.
Step 2/ 4
- frying pan
In a frying pan, toast walnuts over medium heat, tossing often until browned.
Step 3/ 4
- 1 clove garlic
- 100 ml olive oil
- ½ tsp chili flakes
- salt
- pepper
- liquid measuring cup
- immersion blender
Add all ingredients to a large measuring cup, use an immersion blender to blend until very smooth and saucy. Add lemon juice to taste, and season with salt and pepper.
Step 4/ 4
- 500 g cheese tortellini
- Parmesan cheese (for garnish)
- chili flakes (for garnish)
- pot (large)
Cook tortellini according to package instructions. Plate the tortellini and drizzle with the pesto, serve with more parmesan cheese and chili flakes to your taste and garnish with basil. Or, you can spread the pesto on a plate, then place the tortellini on top. Enjoy!
Enjoy your meal!