Easy cheesy tortellini with red pepper pesto
"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 đź‘ŚIngredients
Utensils
fine grater, knife, cutting board, frying pan, liquid measuring cup, immersion blender, pot (large)
How-To Videos
Homemade pesto
How to grate cheese
How to toast nuts
Nutrition per serving
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!
