Easiest Way to Prepare Favorite Home made Tortellini stuffed with Basil Pesto

Hey everyone, it is me, Dave, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, home made tortellini stuffed with basil pesto. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Add in basil and a little water if necessary and simmer on low heat until tomatoes are well cooked. Meanwhile, the mushrooms should have finished cooking. In a large pot of boiling water, cook the tortellini according to package's directions. Meanwhile, as the tortellini is cooking, melt the butter in a large skillet set over medium-high heat.

Home made Tortellini stuffed with Basil Pesto is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They are nice and they look wonderful. Home made Tortellini stuffed with Basil Pesto is something which I have loved my whole life.

To begin with this recipe, we must first prepare a few ingredients. You can cook home made tortellini stuffed with basil pesto using 12 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Home made Tortellini stuffed with Basil Pesto:

1. Get 1 basil blender full of
2. Get 1/2 cup Parmesan cheese grated
3. Get 10 cashew nuts
4. Prepare 3 tbsps coconut oil
5. Prepare 4 tomatoes medium blanched and peeled
6. Prepare 1 onion small chopped
7. Make ready 2 cloves garlic chopped
8. Take 1/3 cup basil leaves chopped
9. Take 1 pack milk heavy cream evaporated or
10. Prepare 1/2 cup Parmesan cheese finely grated
11. Prepare to taste Salt
12. Make ready 5 button mushrooms fresh

Chop parsley in a blender or food processor. With motor still running, add pine nuts, garlic cloves, basil and salt. Continue processing until garlic is finely chopped. With motor running, gradually add oil through feed tube at top, processing until well blended.

Steps to make Home made Tortellini stuffed with Basil Pesto:

1. Blend together all ingredients into a thick, smooth paste.
2. Saute mushrooms in little oil. Salt and sweat on low heat.
3. While mushrooms are cooking, saute onions and garlic until translucent.
4. Add in tomatoes and cook on low heat for 10 mins.
5. Add in basil and a little water if necessary and simmer on low heat until tomatoes are well cooked.
6. Salt to taste and blend.
7. Meanwhile, the mushrooms should have finished cooking.
8. Add the pasta sauce into the mushrooms and cook for 5 mins. Add a little water if necessary.
9. Add in milk and stir well to for a thick sauce.
10. Add in cheese and stir to melt.
11. Add in boiled tortellini pasta and coat in sauce for 5mins.

Continue processing until garlic is finely chopped. With motor running, gradually add oil through feed tube at top, processing until well blended. In a large pot of boiling salted water, cook the pasta until al dente. Toss the pasta with the pesto and about half the reserved. In blender, combine basil, pine nuts, Parmesan cheese, olive oil, salt, pepper, garlic, and reserved pasta cooking water and blend until mixture is smooth, stopping blender occasionally and.

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