Tortellini with Jalapeno Pesto
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Original is 6-8 servings
Ingredients
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- JALAPENO PESTO
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Nutritional
- Serving Size: 1 (193.3 g)
- Calories 472.9
- Total Fat - 38.8 g
- Saturated Fat - 12.3 g
- Cholesterol - 53.8 mg
- Sodium - 691.3 mg
- Total Carbohydrate - 6.8 g
- Dietary Fiber - 2 g
- Sugars - 2.3 g
- Protein - 26.3 g
- Calcium - 703.2 mg
- Iron - 1.2 mg
- Vitamin C - 61 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Cook the tortellini according to the package directions. Drain well and transfer to a bowl. Drizzle with 1 tablespoon olive oil and toss well.
Step 2
Prepare the pesto. Place the roasted green bell peppers, jalapeno peppers, and remaining 5 ingredients (garlic - black pepper) in a food processor. Puree to a fine paste. With the motor running, add the olive oil in a slow, steady stream until all the oil is incorporated. Transfer the pesto to a bowl. (May be made 3 - 4 days in advance and refrigerated until needed; return to room temperature to serve.)
Step 3
Serve the tortellini at room temperature with the pesto accompaniment or if you prefer mix both the pesto and tortellini throughout.
Tips
No special items needed.
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