Cheese Tortellini with Basil Pesto and Carrot Puree Sauce Recipe

Cheese Tortellini with Basil Pesto and Carrot Puree Sauce Recipe

If you have the Wegmans app, then you may have noticed some new Wegmans digital coupons released, one of which was for their new vegetable puree’s.  I’m all about trying new products when there is a coupon involved, so I picked up a new carrot puree.  I wasn’t exactly sure what to do with it – I didn’t want to serve it as a plain side as I figured my family would think I was feeding them plain baby food.  So instead, I decided to “hide” it in this pesto sauce I made to top cheese tortellini.  (you know, like how Jessica Seinfeld does it!)

This recipe is ridiculously easy since there are only 4 ingreients:

  • (1) 16-19 oz bag of Cheese Tortellini (meat filled tortellini will also work)
  • Sundried Tomatoes – I used California Sun Dry which have a very potent flavor
  • Basil Pesto – homemade is always best, but if you don’t have your own fresh basil, then an 8.1 oz jar of Classico Basil Pesto is great!
  • One 8oz package of Wegmans Carrot Puree (found in the refrigerated produce section)

 

1.  Boil the cheese tortellini per the instructions on the bag – usually 4-5 minutes until they are floating on top of the boiling water.

2.  Strain and rinse the tortellini.  Add pesto, drained sundried tomatoes, and carrote puree.  Stir until blended.

3.  Serve warm with a side of fresh vegetables.  I chose roasted asparagus (place on a baking sheet drizzled with olive oil, salt & Pepper.  Bake at 450° for 10 minutes or until tender.)

When my husband ate this, he said that was really good!  What did you do to the sauce – that’s one of the best pasta dishes you’ve ever made!  He didn’t believe me when I told him it was carror puree mixed with pesto!  This really is a yummy pasta dish – and so easy too!

Cheese Tortellini with Basil Pesto and Carrot Puree Sauce Recipe
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Serves: 6-8
 
Ingredients
  • Cheese Tortellini, 16-19 oz (meat filled tortellini will also work)
  • Sundried Tomatoes - I used California Sun Dry which have a very potent flavor
  • Basil Pesto - homemade is always best, but if you don't have your own fresh basil, then an 8.1 oz jar of Classico Basil Pesto is great!
  • Wegmans Carrot Puree, 8 oz (found in the refrigerated produce section)
Instructions
  1. Boil the cheese tortellini per the instructions on the bag - usually 4-5 minutes until they are floating on top of the boiling water.
  2. Strain and rinse the tortellini. Add pesto, drained sundried tomatoes, and carrote puree. Stir until blended.
  3. Serve warm with a side of fresh vegetables. I chose roasted asparagus (place on a baking sheet drizzled with olive oil, salt & Pepper. Bake at 450° for 10 minutes or until tender.)

 

Looking for more easy pasta recipes?  Check these out:

Marinated Grilled Veggies and Pasta Dinner 

Pesto Pasta Recipe With Avocado, Parmesan, Romano & Tomatoes!

Mac N’ Cheese Recipe with Sausage and Artichokes

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