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Pesto and Veggie Tortiglioni

Category Main Course
Servings 2 servings
Calories 385 calories
Skill Required Medium
Duration 20 minutes

Even if you’re not a vegetarian, this pesto and veggie tortiglioni will please you, especially if you like pesto. It’s tasty, quick, and easy to make.

  • 5 ounces (140 grams) tortiglioni pasta
  • Salt
  • 1/4 yellow bell pepper, chopped
  • 1/4 green bell pepper, chopped
  • 1/2 red bell pepper, chopped
  • 2 tablespoons vegetable oil
  • 1 teaspoon whole grain mustard
  • 4-5 cherry tomatoes, halves
  • 2 tablespoons pesto
  • 1-2 tablespoons heavy cream
  • 0.5-ounce (15 grams) grated parmesan
  • Fill a large pot with water and bring it to a boil. Add a bit of salt.
  • Add the tortiglioni and cook it according to the instructions on the package.
  • Heat the vegetable oil in a skillet and add the bell pepper. Stir and braise it.
  • Add the whole grain mustard. Stir and cook further.
  • Strain the tortiglioni and add them to the skillet. Stir well.
  • Add the cherry tomatoes and pesto. Stir again.
  • Add the heavy cream and parmesan.
  • Cook the pasta for one more minute and it's done.
Nutrition Per Serving
385 kcal
28 g
7 g
29 g