Enjoy this Pesto Rosso Tortellini recipe. This flavorful dish combines cheese tortellini with a vibrant medley of ingredients, resulting in a mouthwatering and satisfying meal. The combination of rich pesto sauce, succulent red bell peppers, marinated artichokes and a touch of cream creates a delicious lunch or dinner for one or two.

To start, cook the cheese tortellini according to the package instructions in a pot of boiling water. Once cooked, drain the tortellini, and transfer them to a large bowl, ready to be transformed into a delectable dish.

In a skillet, heat the extra virgin olive oil over medium heat. Add the chopped red bell peppers and sauté them for about 5 minutes, allowing them to soften and release their natural sweetness. Then, add the chopped marinated artichokes and minced garlic to the pan, infusing the dish with their distinct flavors. Let them cook for an additional 3 minutes, allowing the ingredients to mingle and develop their taste.

Next up, the Rosso Pesto sauce. Add the jar of flavorful pesto to the skillet and stir everything together, ensuring that each ingredient is coated in the luscious sauce. Let it simmer for a couple of minutes, allowing the flavors to meld and intensify.

Next, it's time to bring the tortellini back into the mix. Add the cooked tortellini to the skillet, along with a generous sprinkle of grated parmesan cheese and a splash of heavy cream. Gently stir everything together, ensuring that the tortellini are well-coated with the savory sauce and the cream adds a luxurious richness to the dish.

To add a final touch of freshness, garnish the Pesto Rosso Tortellini with some freshly chopped basil. The fragrant basil leaves will not only enhance the visual appeal of the dish but also impart a delightful herbal note to each bite.

Prep Time:  5  minutes   |    Cook Time:  10  minutes   |    Total Time:  15  minutes   |    Yields:  2 Servings

Ingredients:

• 2 packages  Priano  Cheese Tortellini
• 2 tablespoons Priano  Extra Virgin Olive Oil                      
• 2 red bell peppers, chopped
• 2 jars  Tuscan Garden  Marinated Artichokes, drained and chopped
• 2 cloves garlic, minced
• 1 jar  Priano  Rosso Pesto Sauce
• 1/2 cup  Reggano  Parmesan
• 1/2 cup  Friendly Farms  Heavy Cream
• chopped fresh basil, garnish

Directions:

1. In a medium size pot, bring water to a boil. Cook tortellini according to package instructions. Drain and place in large bowl.
2. Heat olive oil over medium heat. Add red peppers and cook for 5 minutes. Add artichokes and garlic to the pan.   Cook for 3 minutes or until warmed through.
3. Add pesto and stir to combine, cooking 2 more minutes. Add tortellini, parmesan and heavy cream. Stir to combine.
4. Garnish with fresh basil.

Recipe Courtesy  ALDI Test Kitchen