Creamy Basil Pesto Cheese Tortellini
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Creamy Basil Pesto Cheese Tortellini

Creamy Basil Pesto Cheese Tortellini

with Mushrooms, Leeks and Peas

Pesto is the besto in this creamy, herbaceous tortellini dish that features a hearty medley of veggies and a sprinkling of toasted walnuts.

Tags:
Veggie
Allergens:
Egg
•Milk
•Wheat
•Walnuts

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

350 g

Cheese Tortellini

(Contains Egg, Milk, Wheat)

113 g

Mushrooms

56 g

Leek, sliced

56 g

Green Peas

7 g

Parsley

28 g

Walnuts, chopped

(Contains Walnuts May contain Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame, Soy)

56 mL

Cream

(Contains Milk)

¼ cup

Basil Pesto

(Contains Milk May contain Sulphites, Tree nuts, Soy)

1 unit(s)

Cream Cheese

(Contains Milk)

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Nutrition Values

Calories870 kcal
Fat42 g
Saturated Fat14 g
Carbohydrate99 g
Sugar11 g
Dietary Fiber8 g
Protein29 g
Cholesterol110 mg
Sodium840 mg
Trans Fat0.5 g
Potassium850 mg
Calcium225 mg
Iron4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

1
  • Thinly slice mushrooms.
  • Finely chop parsley.
2
  • Heat a large non-stick pan over medium heat.
  • When hot, add walnuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!)
  • Transfer walnuts to a plate.
3
  • Increase heat to medium-high, then add 1/2 tbsp (1 tbsp) oil, then mushrooms and peas. Cook, until veggies begin to soften, 3 min.
  • Add leeks. Cook, stirring often, until leeks are tender, 2-3 min. Season with salt and pepper.
4
  • Reduce heat to medium-low, then add cream and cream cheese. Cook, stirring occasionally, until cream cheese melts and sauce thickens slightly, 1-2 min.
  • Remove from heat, then stir in basil pesto and half the parsley.
5
  • Meanwhile, add tortellini to the boiling water. Cook, stirring occasionally, until tender, 2-3 min.
  • Reserve 1/4 cup (1/2 cup) pasta water. Drain and return tortellini to the same pot, off heat.

Does this amount of reserved water need to be increased here?

6
  • Add sauce and 2 tbsp (4 tbsp) reserved pasta water to the pot with tortellini. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if desired.)
  • Divide tortellini between bowls.
  • Sprinkle with walnuts and remaining parsley.

Does measured amount of pasta water need to be increased here? to 1/4 cup?

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