Roasted Red Pepper Pesto & Sausage Tortelloni

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Roasted Red Pepper Pesto & Sausage Tortelloni

Pin this to your board Nutritional Facts
Ready In 30 mins
Preparation 15 mins
Serves 6 people

Ingredients

  • 2 large red bell peppers
  • 1 package BUITONI Refrigerated Sweet Italian Sausage Tortelloni (20 oz.)
  • 1 cup fresh basil leaves
  • 1/4 cup toasted slivered almonds or raw cashews
  • 2 small cloves garlic
  • 1/2 teaspoon kosher salt
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons water
  • 1/4 cup BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)

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.

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