Roasted Red Pepper Pesto & Sausage Tortelloni

Roasted Red Pepper Pesto & Sausage Tortelloni

nutritional facts

Ready in

30

mins

Preparation

15

mins

Serves

6

people

Directions:
PREHEAT broiler. Line baking sheet with foil. Place bell pepper halves skin-side-up on prepared baking sheet.

BROIL for 5 minutes or until charred. Transfer to a bowl and cover with plastic wrap. Let sit for 10 minutes or until charred skin can be easily removed.

PREPARE pasta according to package directions; drain, reserving 3/4 cup cooking water. Transfer pasta to large bowl.

PLACE bell pepper, basil, almonds, garlic and salt in food processor or heavy-duty blender; cover. Process until smooth. With machine running, gradually add oil and 2 tablespoons water. Stir in cheese.

ADD sauce to bowl with pasta along with ½ cup reserved water; toss to coat. Thin with additional reserved water if needed. Garnish with basil leaves, additional cheese and almonds, if desired.

Cook’s Tip: 2 cups jarred roasted red peppers can be used in place of fresh. Can use 2 packages (9 ounces each) BUITONI Refrigerated Sweet Italian Sausage Tortelloni in place of the 20-ounce package.
https://www.buitoni.com/pasta-recipes/147029/roasted-red-pepper-pesto-sausage-tortelloni
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Roasted Red Pepper Pesto & Sausage Tortelloni

Nutritional Information

Calories 390
Calories from Fat 150
Total Fat 16g 25%
Saturated Fat 4g 20 %
Cholesterol 30mg 11 %
Sodium 510mg 21 %
Carbohydrate 47g 16 %
Dietary Fiber 4g 18 %
Sugars 8g
Protein 14g
Vitamin A 40%
Vitamin C 180%
Calcium 10%
Iron 15%