This is comfort food at its finest. The creamy goodness of the alfredo complements the full flavor of the pesto in such a nice way. The tortellini provides a fullness of the dish. The tomatoes add acid flavor to the dish. dish. My Husband loves this dish he could eat this 2 to 3 times a week if I would let him. For other variations you can add chicken or veggies.
Ingredients
· 20 ounces, cheese tortellini
· 1 Parmesan cheese, shredded, for topping
· Cherry tomatoes
· Red pepper flakes optional
·
FOR THE ALFREDO SAUCE: Or your Favorite Store Bought Alfredo Sauce
· 8 tablespoons butter
· 1 tablespoon nutmeg
. 1.2 teaspoon of DivineKuizine sugar spice
· 1/2 fresh lemon juice
· 1 cup heavy cream
· 1 cup Parmesan cheese
· salt and pepper ,to taste
PESTO:
· 11/2 cups Fresh Basil
· 11/2 cups Fresh Thai Basil
· 1 jalapeno pepper, deseed
· handful roasted cashews
· 1 Garlic clove
· 1 tablespoon of DivineKuizine sugar spice
· 1 teaspoon salt and pepper
· 3/4 cups Olive Oil
· 3/4 cups Parmesan cheese
Directions:
Preheat oven to 350ºF.
Bring a large pot of water to boil. Cook tortellini according to the package directions.
To make the Alfredo sauce, melt butter in a saucepan over medium-low heat. Add cream and simmer for 5 minutes. Remove from heat and add the cheese and the rest of the ingredients..
To make the pesto, in a food processor or blender combine all ingredients. Pulse until everything is finely chopped and combined. While the food processor is still running, add olive oil. Continue to pulse until combined.
In a large sauce pan or baking pan combine tortellini, Alfredo and pesto sauces. Stir until everything is fully combined. Sprinkle cheese over the top. Bake for 10-15 minutes or until cheese has melted . Cut cherry tomatoes in half and spread on top of pasta and red pepper flakes optional Enjoy!
Comments