Cheese Tortellini with Walnut Pesto

A tasty new take on a classic pasta dish is this cheese tortellini with walnut pesto. The fresh basil, toasted walnuts, and Parmesan cheese used to make the creamy pesto sauce go perfectly with the cheesy tortellini. This meal is very quick and easy, and it tastes great!

Ingredients:

1 lb cheese tortellini
2 cups fresh basil leaves
1/2 cup walnuts
2 cloves garlic
1/2 cup grated Parmesan cheese
1/2 cup olive oil
Salt to taste
Black pepper to taste

Instructions:

Follow the directions on the package to cook the tortellini until it is al dente

Then, drain it and set it aside

Put basil leaves, walnuts, garlic, Parmesan cheese, and olive oil in a food processor and blend them together

Pulse until everything is smooth and well mixed

To taste, add salt and black pepper to the pesto

Toss the cooked tortellini with the walnut pesto until it's well covered

Serve hot, and if you want, top with more Parmesan cheese

Comments

Paleo Slow Cooker Chicken and Vegetable Stew

Perfectly cooked in a slow cooker, this stew is full of flavor and packed with chicken and vegetables, making it a great Paleo option. This dish can be made in advance as a freezer meal for easy cooking and is ideal for Whole30. Ingredients: 2 lbs boneless, skinless chicken thighs, diced 4 carrots, sliced 2 bell peppers, diced 1 onion, diced 3 cloves garlic, minced 1 can 14 oz diced tomatoes 1 cup chicken broth 2 tsp dried thyme 2 tsp dried rosemary Salt and pepper to taste Instructions: Add the chicken, carrots, bell peppers, onion, and garlic to a slow cooker Add the diced tomatoes, chicken broth, salt, pepper, dried thyme, and dried rosemary Mix everything together Cook, covered, for 6-8 hours on low or 3-4 hours on high, or until the chicken is thoroughly cooked and the vegetables are soft Enjoy while hot!

Super Green Sun-Dried Tomato Herb Salad with Crispy Chickpeas

This Super Green Sun-Dried Tomato Herb Salad with Crispy Chickpeas is a delightful combination of fresh greens, sun-dried tomatoes, herbs, and crunchy roasted chickpeas. It's a healthy and flavorful salad that's perfect for lunch or as a side dish for dinner. Ingredients: 4 cups mixed greens kale, spinach, arugula 1 cup cherry tomatoes, halved 1/2 cup sun-dried tomatoes, chopped 1/4 cup fresh basil leaves, torn 1/4 cup fresh parsley leaves, chopped 1/4 cup toasted pine nuts 1 can 15 oz chickpeas, drained and rinsed 2 tablespoons olive oil 1 teaspoon paprika Salt and pepper to taste For the dressing: 3 tablespoons extra-virgin olive oil 2 tablespoons balsamic vinegar 1 clove garlic, minced 1 teaspoon Dijon mustard Salt and pepper to taste Instructions: Preheat your oven to 400F 200C In a bowl, toss the chickpeas with olive oil, paprika, salt, a...

Coffee Ice Cream

Enjoy the rich and creamy goodness of coffee ice cream that you made yourself. This recipe makes a rich frozen treat that coffee lovers will love by combining the strong flavor of instant coffee with the smoothness of heavy cream and milk. Ingredients: 2 cups heavy cream 1 cup whole milk 3/4 cup granulated sugar 1/4 cup instant coffee granules 4 large egg yolks 1 teaspoon vanilla extract Instructions: In a saucepan, combine heavy cream, whole milk, sugar, and instant coffee granules Cook over medium heat, stirring occasionally, until the mixture is hot but not boiling and the sugar and coffee granules are dissolved In a separate bowl, whisk the egg yolks Slowly pour about 1 cup of the hot cream mixture into the egg yolks, whisking constantly to temper the yolks Pour the tempered egg mixture back into the saucepan with the remaining cream mixture Cook over medium heat, stirri...

Amimu

Search This Blog