BSP) to flavor. Add in tortellini and cook for 2 minutes
cook tortellini according to package instructions.
while tortellini is cooking, mix cream cheese and pesto together so it is very soft.
drain tortellini and return to pot.
Add cream cheese mixture and toss very gently.
serve right away, it cools quickly.
Prepare pesto mix according to package directions. Do this first so the pesto will cool while the pasta is cooking.
Prepare frozen tortellini according to package directions.
Mix prepared pesto and tortellini together. Chill for 1/2 hour.
Add mayonnaise, parmesan and pine nuts.
Mix well and chill at least 2 hours or overnight. It's really best when made a day ahead.
rom the oven, brush Basil Pesto on both sides and return
Cook tortellini according the directions on the package. Drain and rinse with cold water.
Combine Mayonnaise, pesto,and garlic. Add the tortellini, zucchini, tomatoes, and walnuts; mix gently.
Can serve immediately or cover and refrigerate.
Cook pasta in a large pot of lightly salted boiling water until al dente. For the last 2 minutes of cooking, add zucchini and peppers. Drain in colander.
Add half-and-half, pesto, and ham to pot. Heat over medium-high heat for 3 minutes.
Return pasta and vegetables to pot; toss with sauce to coat. Remove from heat. Let stand for 10 minutes to thicken slightly before serving.
Prepare pasta according to package directipns; place in large bowl and toss with bell pepper, tomatoes, pesto and oil. Refrigerate until cold and serve.
Cook tortellini as per package directions until al dente.
Blanch peapods in boiling water for 2 minutes. Drain and rinse with cold water.
Combine tortellini, shrimp, snowpea pods, cheese, green onions, salt, pepper and mayonnaise. Toss well.
Chill at least 1 hour.
Line bowl with Romaine lettuce leaves, pour in salad and garnish heavily with chopped fresh basil.
Chop parsley in a blender or food processor.
With motor still running, add pine nuts, garlic cloves, basil and salt.
Continue processing until garlic is finely chopped.
Slowly drizzle in olive oil.
Then stop machine and fold in parmesan cheese.
Cook tortellini according to package directions.
Drain and toss with sauce.
Serve as an appetizer at room temperature with toothpicks.
Or serve chilled as a salad.
Can also serve warm as a pasta dish.
Chop parsley in blender; with motor running, add nuts, garlic, basil and salt.
Process until garlic is chopped.
Slowly add olive oil.
Stop machine and fold in cheese.
Cook tortellini according to package directions.
Drain and toss with sauce. Serve at room temperature with toothpicks.
Garnish with chopped fresh tomatoes and basil.
Serves 12 (1/4 cup servings).
lb. of frozen cheese tortellini. Once water comes to a
Cook tortellini according to package directions drain and transfer to bowl.
If you're planning to layer your salad in a Mason jar, mix in oil to keep tortellini from sticking together.
To layer salad, start with pesto and then add onion, tomatoes, mozzarella, and tortellini. Or, simply mix remaining ingredients with tortellini in bowl.
Boil tortellini according to directions on package.<
liced green onion and tortellini. Cook until tortellini is tender, about 10
Cook tortellini according to package directions, drain.
Meanwhile, boil broth over high heat in covered Dutch oven.
Add cooked tortellini, peppers and peas; return broth to a boil.
Reduce heat to medium and simmer 1 minute.
Remove from heat; stir in spinach and pesto.
rolling boil; stir in tortellini. Cook uncovered, stirring occasionally, until
arge pot, boil water for tortellini. Once the water comes to
urchased rotisserie chicken.).
Cook tortellini according to package directions. While
Cook tortellini according to package directions; drain.
Rinse with cool water and drain well.
In large bowl, combine tortellini, sweet pepper, broccoli, carrot and olives.
For dressing, in a small bowl, stir together mayonnaise, pesto sauce, milk, cheese, oil, vinegar, pepper and garlic.
Pour over tortellini.
Toss lightly until well mixed.
Cover and chill for at least 5 hours.
Serve in a spinach lined bowl.
Bring a large pot of lightly salted water to a boil. Place tortellini in the pot, and cook for 7 to 8 minutes, until al dente. Drain, and cool.
In a large bowl, mix the cooked tortellini, red bell pepper, broccoli, carrots, olives, and garlic.
In a separate bowl, stir together the mayonnaise, pesto, milk, Parmesan cheese, olive oil, and vinegar. Pour over the tortellini and vegetables, and gently toss to coat. Cover, and place in the refrigerator 1 hour, until chilled. Serve over spinach leaves.