By Sarah Gross
Pesto Caprese Tortellini
6 steps
Prep:5minCook:15min
The original recipe was for a cold pasta salad, which you can do without butter or cooking the tomatoes and sauce.
Updated at: Sat, 08 Jun 2024 23:41:16 GMT
Nutrition balance score
Unbalanced
Glycemic Index
49
Low
Glycemic Load
31
High
Nutrition per serving
Calories785.1 kcal (39%)
Total Fat44.3 g (63%)
Carbs64.3 g (25%)
Sugars3.8 g (4%)
Protein33 g (66%)
Sodium953.2 mg (48%)
Fiber3.5 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Bring pot of salted water to a Boil. Heat a pan to medium heat.
PotStep 2
Slice tomatoes into halves. Cut mozzarella into ยฝ inch pieces.
grape tomatoes4 oz
Fresh Mozzarella4 ozStep 3
Cook tortellini as directed. Drain and reduce to low heat.
Tortellini9 ozStep 4
Drizzle oil in pan, then cook tomatoes for 4-6 minutes until softened and blistered. Season with salt and pepper.
Pangrape tomatoes4 ozStep 5
In pot used for pasta, melt butter. Once melted, add pesto and sour cream. Stir to combine.
butter1 Tbsp
pesto4 Tbsp
Sour Cream1 ยฝ TbspStep 6
Add pasta, tomatoes, and mozzarella pieces. Stir until fully coated. Serve.
Tortellini9 ozgrape tomatoes4 ozFresh Mozzarella4 oz
