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Tortellini with Jalapeno Pesto

Here's how you make Tortellini with Jalapeno Pesto
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  • Servings: 6-8
  • Prep: 15m
  • Cook: 20m
    • The following recipe serves 6-8 people.

Ingredients

The ingredients are:
  • 1 pound cheese tortellini
  • 1 tablespoon olive oil
  • JALAPENO PESTO
  • 3 green bell peppers, large, roasted (poblano peppers or combination can also be used)
  • 3 - 4 jalapeno peppers, roasted and seeds removed
  • 4 garlic cloves, large, minced
  • 1/4 cup sunflower seeds, dry roasted, shelled, toasted
  • 1/2 cup cilantro, fresh, loosely packed
  • Sea or Kosher salt, to taste
  • Black pepper, freshly ground, to taste
  • 1/2 cup extra virgin olive oil
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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