Pesto Tortellini

This recipe is my favorite vegetarian pasta dish.  It tastes great the first night… and even better cold the next day!


  • Approximately 1 lb. fresh 3 cheese tortellini (I like to use Buitoni – a large package is a little over 1 lb.)
  • 1/2 cup pesto sauce (either homemade* or store-bought works)
  •  3 large roasted red peppers (either homemade** or store-bought works)
  • 1/2 cup of mixed pitted kalamata olives
    • 2 cups packed basil leaves
    • 2 cloves of garlic
    • 1/2 cup Pecorino Romano cheese (Parmesan works, too)
    • 1/4 cup pine nuts
    • 1/2 cup olive oil
    • Salt and pepper to taste
    • Red peppers
    • Olive oil


  • Chop the roasted red peppers into bite size pieces
  • Finely chop the kalamata olives (I use this chopper and it’s awesome)
  • In a large saute or non-stick frying pan, combine the peppers and olives with 1/4 cup of pesto sauce – saute the mixture over medium heat
  • In a separate pot, cook the tortellini
  • Combine the cooked tortellini with 1/4 cup of pesto sauce
  • Once the peppers and olive mixture is heated through fold it in it with the cooked tortellini
    • Combine all of the ingredients in a food processor and blend until smooth
      • Storage: I typically make this in bulk during the summertime and then freeze it in ice cube trays – then I can enjoy fresh pesto sauce anytime

4 thoughts on “Pesto Tortellini

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