Pesto and Veggie Tortiglioni







A recipe from the cuisine, allowed in a / diet.

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.

Nutritional Chart

Calories: 385 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 29 g
  • 7 g
  • 28 g

Ingredients Needed for Pesto and Veggie Tortiglioni

5 ounces of tortiglioni pasta
¼ yellow bell pepper, chopped
0.25 green bell pepper, chopped
½ 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

How to Make Pesto and Veggie Tortiglioni

  1. Fill a large pot with water and bring it to a boil. Add a bit of salt.
  2. Add the tortiglioni and cook it according to the instructions on the package.
  3. Heat the vegetable oil in a skillet and add the bell pepper. Stir and braise it.
  4. Add the whole grain mustard. Stir and cook further.
  5. Strain the tortiglioni and add them to the skillet. Stir well.
  6. Add the cherry tomatoes and pesto. Stir again.
  7. Add the heavy cream and parmesan.
  8. Cook the pasta for one more minute and it’s done.

Did you like this recipe?

Click on a star to rate it!

Average rating 5 / 5. Vote count: 1

Be the first to rate this recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *

Scroll to Top