Best 2 Tortellini With Pesto And Sun Dried Tomatoes Recipes
**Tortellini with Pesto and Sun-Dried Tomatoes: A Symphony of Flavors**
Indulge in a culinary masterpiece that blends the vibrant flavors of pesto, sun-dried tomatoes, and tender tortellini. This delectable dish is a symphony of textures and tastes, featuring pillowy pasta pockets filled with a savory filling, enveloped in a creamy pesto sauce studded with succulent sun-dried tomatoes. Each bite offers a burst of freshness from the basil and pine nuts, complemented by the tangy sweetness of the tomatoes. Discover the art of preparing this delightful meal with our easy-to-follow recipes, guiding you through every step from selecting the perfect ingredients to mastering the techniques. Embark on a culinary journey and create a dish that will tantalize your taste buds and leave you craving more.
TORTELLINI WITH PESTO AND SUN-DRIED TOMATOES
Garlicky pesto and rich sun-dried tomatoes make this tortellini irresistable. This is an easy dish for a picnic, potluck or dinner tonight. Try it with a salad and toasted garlic bread.
Provided by Kaccy G.
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook tortellini according to package directions.
- Drain and toss with pesto, sun-dried tomatoes, chopped basil and cheese.
- Serve hot or at room temperature.
TORTELLINI SALAD WITH SUN-DRIED-TOMATO AND BALSAMIC
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F.
- Bring a pot of salted water to a boil for the tortellini. Place the peppers in a roasting pan and roast in preheated oven, checking every 15 minutes, and turning them with tongs until the skin is fully wrinkled and charred black. White the peppers are roasting, boil tortellini until al dente, drain, and set aside to cool. Put the charred peppers into a bowl filled with a couple of inches of ice water. Once cooled, you can then use your fingers to work quickly to slip off and discard the skins of the peppers while they are in the water. Transfer them to a plate, peel away any remnants of the charred skins, slice open and remove the stem and seeds, then julienne the peppers and set aside.
- Through the feed opening of a running blender, add scallions, garlic cloves, sun-dried tomatoes, and 1/2 cup of the fresh basil leaves (packed), reserving the rest of the basil. Add the vinegar and blend until a paste is formed, then leaving the blender running, add the olive oil in a slow steady stream allowing the mixture to emulsify. Season the dressing with salt and pepper, to taste.
- Julienne the rest of the basil (except for the sprigs for garnish). Toss with the tortellini, julienned red bell peppers, and dressing. Transfer to serving dish and decorate with reserved basil sprigs. Can be served at room temperature or chilled.
Tips:
- To save time, use store-bought pesto and sun-dried tomatoes. Look for brands that use high-quality ingredients, such as fresh basil and olive oil for pesto, and sun-dried tomatoes packed in oil rather than water.
- If you have the time, making your own pesto and sun-dried tomatoes is a great way to control the ingredients and flavors. You can find recipes for both online or in cookbooks.
- Choose a good quality tortellini. Look for brands that use fresh ingredients and a variety of fillings, such as cheese, meat, or vegetables.
- If you can't find tortellini, you can use another type of pasta, such as penne or rotini.
- Add some chopped fresh basil or parsley to the dish for a pop of color and flavor.
- Serve the tortellini with a side of crusty bread or a salad.
Conclusion:
Tortellini with pesto and sun-dried tomatoes is a quick and easy meal that is packed with flavor. It is a great option for a weeknight dinner or a casual lunch. With a few simple ingredients, you can create a delicious and satisfying meal that the whole family will enjoy.
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