Tortellini with Jalapeno Pesto
Created by ForeverMama on April 24, 2025
- Servings: 6-8
- Prep Time: 15m
- Cook Time: 20m
- Recipe #44514
Ingredients
- 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
How to Make
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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.
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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.)
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Step 3: Serve the tortellini at room temperature with the pesto accompaniment or if you prefer mix both the pesto and tortellini throughout.
Nutritional Facts
- 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