Tortellini with Snap Peas and Pesto

Photo: Stephen Devries; Styling: Lindsey Lower  

Taste the snap and crunch of springtime in this easy weeknight pasta dish.

Yield: Serves 4 (serving size: about 1 1/4 cups)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 351
  • Fat: 17.4g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 9g
  • Polyunsaturated fat: 1.7g
  • Protein: 13g
  • Carbohydrate: 37g
  • Fiber: 5g
  • Cholesterol: 26mg
  • Iron: 3mg
  • Sodium: 392mg
  • Calcium: 191mg

Ingredients

  • 1 (9-ounce) package refrigerated three-cheese tortellini (such as Buitoni)
  • 8 ounces sugar snap peas, trimmed and halved diagonally (about 1 1/2 cups)
  • 1 cup fresh mint leaves
  • 1 cup fresh basil leaves
  • 3 tablespoons sliced almonds, toasted
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon grated lemon rind
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon kosher salt
  • 1 garlic clove, minced
  • 3 tablespoons olive oil
  • 1 tablespoon fresh lemon juice

Preparation

  1. 1. Cook tortellini according to package directions, omitting salt and fat. Add snap peas to pan during last 3 minutes of cooking; cook 3 minutes. Drain.
  2. 2. Place mint and next 7 ingredients (through garlic) in a mini food processor; process until finely chopped, scraping sides of bowl once. Combine oil and juice in a small bowl, stirring with a whisk. With processor on, slowly pour oil mixture through food chute; process until well blended. Combine tortellini mixture and mint mixture; toss gently to coat.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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