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Tortellini Primavera w/ Pesto Cream Sauce Recipe

   
 

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     Tortellini Primavera w/ Pesto Cream Sauce

Category   Salads - Soups - Sidedishes
Sub Category   None
Ingredients
18 oz cheese tortelli
1 tsp kosher salt
2 tsp olive oil
1 c red pepper, julienned
1 c zucchini, julienned
1 c yellow squash, julienned
1 bunch asparagus, cut into 1 in pieces
1/4 c white wine
2 c heavy cream
 
2 tbs prepared pesto
1/2 c frozen peas
parmesan cheese, grated
Instructions
Bring 6 qt saucepot to boil, then salt the water. While water is boiling heat 1 tsp olive oil in med pan. Add red pepper and saute x 5 min or until slightly tender. Add zucchini and squash x 5 min or until golden brown. Remove veggies and reserve on a plate. Return pan to med heat and add remaining 1 tsp olive oil. Add asparagus to pan and saute until golden yet slightly crisp x 5-6 min. Remove aspargus and reserve w/ other veggies.
Add white wine to pan and use a woode spoon to scrape up and golden/brown bits. Once wine has evaporated add the cream to the pan. At the same time add the tortellini to the boiling water and cook and drain according to package. Turn heat to med on pan and allow cream to boil until it has reduced by about half and has thickened in consistency. Whisk in the pesto and add the peas. Add the sauteed veggies and hot tortellini. Stir well so that the pasta and veggies are well coated w/ the sauce.
Top w/ grated parmesan cheese to taste and serve immediately.


Originally Submitted 1/16/2016





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