Tortellini with Chicken and Pesto


  • Additional grated Parmesan cheese
  • 2 cups diced cooked chicken
  • 1 pound fresh cheese tortellini
  • 2 tablespoons pine nuts
  • 4 garlic cloves
  • 2/3 cup grated Parmesan cheese
  • 2/3 cup olive oil
  • + 1 more ingredients
    • 2 large bunches fresh basil (about 4 cups loosely packed leaves)

1. Puree first 5 ingredients in processor until almost smooth. Season with salt and pepper. (Can be made 1 day ahead. Transfer to small bowl. Press plastic wrap directly onto surface of pesto to seal. Cover; chill.) 2. Cook tortellini in large pot of boiling salted water until just tender but st...

View full recipe at SpringPad


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