Pesto Tortellini

User Reviews

5.0

93 reviews
Excellent
  • Prep Time

    5 mins

  • Cook Time

    5 mins

  • Total Time

    20 mins

  • Servings

    6

  • Calories

    542 kcal

  • Course

    Main Course

  • Cuisine

    Italian

Pesto Tortellini

With only 5 ingredients, Pesto Tortellini with Asiago is perfect for busy nights. Ready in only 15 minutes, it still packs huge flavor!

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Ingredients

Servings
  • 20 ounces fresh tortellini
  • 1 cup pesto sauce , click for homemade pesto
  • 2 tablespoons pine nuts , toasted
  • 1 cup Asiago cheese , grated and divided
  • crushed red pepper flakes , optional
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Instructions

  1. Cook the tortellini according to packages directions for al dente. Reserve 1 cup of pasta water in case you need to thin the sauce. Drain well and return to the pot.
  2. Over low heat, toss together the pesto sauce with pine nuts and half of the asiago cheese. If needed, add a small amount of pasta water to thin the pesto.
  3. When warmed through, transfer to serving dishes and top with additional asiago cheese and crushed red pepper flakes, if desired.
  4. If you've tried this recipe, come back and let us know how it was in the comments or ratings section.

Nutrition Information

Show Details
Calories 542kcal (27%) Carbohydrates 45g (15%) Protein 23g (46%) Fat 30g (46%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Cholesterol 51mg (17%) Sodium 1064mg (44%) Potassium 35mg (1%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 964IU (19%) Vitamin C 1mg (1%) Calcium 398mg (40%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 542 kcal

% Daily Value*

Calories 542kcal 27%
Carbohydrates 45g 15%
Protein 23g 46%
Fat 30g 46%
Saturated Fat 8g 40%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Cholesterol 51mg 17%
Sodium 1064mg 44%
Potassium 35mg 1%
Fiber 4g 16%
Sugar 4g 8%
Vitamin A 964IU 19%
Vitamin C 1mg 1%
Calcium 398mg 40%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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Overall Rating

5.0

93 reviews
Excellent

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