Tortelloni in a Pesto Cream Sauce - Cincinnati News, Weather, Sports from FOX19 NOW-WXIX

Tortelloni in a Pesto Cream Sauce

Tortelloni in a Pesto Cream Sauce

  • 2oz. Olive oil
  • 8 oz. Red onions, roasted
  • 4 tbs. Sun dried tomatoes
  • 15 ea. grape tomatoes halved
  • 4 oz. White wine
  • 8 oz. Vegetable stock
  • 8 oz. Heavy cream
  • 4 oz. Parmesan Reggiano
  • 4 oz. Pesto
  • 4-5 Pinches of salt and pepper
  • 4 tsp. Toasted pine nuts
  • 2 pounds Tortelloni (or any pasta)
  1. Cook tortelloni (or any pasta) 
  2. In saute pan, heat oil then add onions to saute.
  3. Deglaze with white wine
  4. Add sun dried tomatoes, grape tomatoes, stock, and heavy cream then reduce.
  5. Add parmesan reggiano, pesto and salt and pepper.
  6. Toss with pasta, place in bowls and top with pine nuts.

Serves 4

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