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Pesto and Veggie Tortiglioni

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Ingredients

Adjust Servings:
5 ounces of tortiglioni pasta
salt
¼ yellow bell pepper , chopped
0.25 green bell pepper , chopped
¼ red bell pepper , chopped
2 tablespoons of vegetable oil
1 teaspoon whole grain mustard
4 cherry tomatoes , halves
2 tablespoons of pesto
1 tablespoon heavy cream
0.5 ounce - grated parmesan

Nutritional Information

385 kcal
Calories
29 g
Carbs
7 g
Protein
28 g
Fat

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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.

Ingredients

Steps

1
Done

Fill a large pot with water and bring it to a boil. Add a bit of salt.

2
Done

Add the tortiglioni and cook it according to the instructions on the package.

3
Done

Heat the vegetable oil in a skillet and add the bell pepper. Stir and braise it.

4
Done

Add the whole grain mustard. Stir and cook further.

5
Done

Strain the tortiglioni and add them to the skillet. Stir well.

6
Done

Add the cherry tomatoes and pesto. Stir again.

7
Done

Add the heavy cream and parmesan.

8
Done

Cook the pasta for one more minute and it's done.

Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper. I’m probably too lazy to cook myself as often as I’d wish, but I always come up with the nicest twists for recipes. I add or remove ingredients, and I feel like a “Master of Ideas.” I dubbed myself that, I admit it. Other than flavors, I’m quite into movies, TV series, sports competitions, hiking in nature, traveling, and learning about other things.

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