Description
This is comfort food at its finest. The creamy goodness of the alfredo complements the full flavor of the pesto in such a nice way. The tortellini provides a fullness of the dish. The veggies add flavor and attempt to add a healthy aspect to the dish.
Ingredients
- 20 ounces, fluid Cheese Tortellini
- 1 cup Mozzarella Cheese, Shredded, For Topping
- FOR THE ALFREDO SAUCE:
- 8 Tablespoons Butter
- 1 cup Heavy Cream
- 1 cup Parmesan Cheese
- Black Pepper To Taste
- FOR THE PESTO:
- 2 cups Basil
- 2 Tablespoons Pine Nuts
- 2 cloves Garlic
- ½ cups Olive Oil
- ½ cups Parmesan Cheese
- FOR THE VEGETABLES:
- 2 Tablespoons Olive Oil
- 2 cups Broccoli, Chopped
- 1 cup Carrots, Chopped
- 2 Summer Squash, Cut Into Half-Moons
- Salt And Pepper
Preparation
Preheat oven to 400ºF.
Bring a large pot of water to boil. Cook tortellini according to the package directions.
To make the alfredo sauce, melt butter in a saucepan over medium-low heat. Add cream and simmer for 5 minutes. Remove from heat and add the cheese. Season with pepper.
To make the pesto, in a food processor combine basil, pine nuts, and garlic. Pulse until everything is finely chopped and combined. While the food processor is still running, add olive oil. Continue to pulse until combined. Add Parmesan cheese and pulse until combined.
Meanwhile, for the vegetables, heat olive oil in a large skillet over medium heat. Add broccoli, carrots, and squash. Season with salt and pepper. Cook, stirring occasionally, 8 minutes until veggies are mostly cooked. They will finish the cooking process in the oven.
In a large bowl combine tortellini, veggies, alfredo and pesto sauces. Stir until everything is fully combined. Pour into a 9 x 13 pan. Sprinkle cheese over the top. Cover with foil and bake for 20 minutes. Remove foil and bake for 10 minutes. Enjoy!
