Real Recipes From Real Home Cooks ®

garden tortellini or pasta by noreen

Recipe by
Nor Mac
Northern, MA

This fish is delivious. My family loves It. I decided to bring my typical Pesto Tortillini up a notch. It has roasted red bell peppers, spinach, mushroomsgarlic, basil and more. It can be served hot or cold. It can be served as a main course or side dish. You can swap out the Tortellini and use Penne as well. Add some Cooked Shrimp, or grilled chicken breast as well. It is so delicious. You will love this dish. Enjoy!

yield 6 serving(s)
prep time 30 Min
cook time 15 Min
method Stove Top

Ingredients For garden tortellini or pasta by noreen

  • 1
    roasted red bell pepper
  • 1/3 c
    chopped vahdallia onion
  • 1/4 c
    chopped oil packed sun dried tomatoes in oil
  • 3 c
    chopped fresh spinach
  • 3/4 c
    sliced mushrooms optional
  • 1 c
    chopped fresh brocolli optional
  • 1 1/2 oz
    pine nuts divided
  • 1/4 c
    pecorino romano grated cheese
  • 1/3 c
    grated parmesan cheese. use the good stuff
  • 3-4 clove
    peeled garlic
  • 2 c
    loose pack basil leaves minus stems
  • 3/4 c
    plus 2 tbs extra virgin olive oil ( i use colavita))
  • 1/2 tsp
    fresh ground black pepper
  • 1/2 tsp
    plus garlic salt
  • 24 oz
    fresh or frozen cheese tortelini, penne, or rigatoni
  • 1-2 lb
    grilled chicken breast

How To Make garden tortellini or pasta by noreen

  • 1
    Roast red bell pepper. If using jarred. skip step. ( cut pepper in half. Remove seeds and stem. Drizzle with olive oil. Place on sheet pan and broil until charred and softened. After cooked remove skin and chop.
  • 2
    Prepare veggies. Chop sun dried tomatoes, onions, Brocolli, mushrooms and spinach. Combine with chopped bell pepper and set aside.
  • 3
    In a food processor or blender. Place basil leaves, garlic, 1 ounce pine nuts, 1/2 tsp garlic salt, 1/2 tsp black pepper,and half cup of olive oil. Process until basil is chopped. Add the last 1/4 cup oil, and Pecorino Romano cheese and pulse well until well blended. Pour in to bowl, and stir in Parmesan cheese. Cover and set aside.
  • 4
    Cook Tortillini or Penne pasta per package instructions. Usually boil in water 3-5 minutes and drain. Set aside.
  • 5
    In a large skillet. Add 1-2 TBS olive oil. On medium high heat cook the spinach pepper, sun dried tomatoes, and onion. Add Broccolli and mushrooms if desired. Stir frequently while cooking. After about 5-10 minutes or until cooked and carmelized. add 2 TBS pine nuts. A dash of garlic salt and black pepper. Continue cooking until pine nuts are lightly browned.
  • 6
    Remove from heat. Add Tortellini, or Penne pasta to vegetable mixture. Toss to combine. Add 1/2 the pesto you made. ( add chicken at this time optional) Stir to combine. Add in more Pesto according to your taste. Serve hot or cold as a side dish. Add some grilled chicken or cooked shrimp if desired as a main course. Enjoy!