Roasted Red Pepper Pesto & Sausage Tortelloni


Roasted Red Pepper Pesto & Sausage Tortelloni

Minutes to Prep 15

Total Minutes 30

Serves 6

Difficulty 3



PREHEAT broiler. Line baking sheet with foil. Place bell pepper halves skin-side-up on prepared baking sheet.

BROIL for 5 minutes or until charred. Transfer to a bowl and cover with plastic wrap. Let sit for 10 minutes or until charred skin can be easily removed.

PREPARE pasta according to package directions; drain, reserving 3/4 cup cooking water. Transfer pasta to large bowl.

PLACE bell pepper, basil, almonds, garlic and salt in food processor or heavy-duty blender; cover. Process until smooth. With machine running, gradually add oil and 2 tablespoons water. Stir in cheese.

ADD sauce to bowl with pasta along with ½ cup reserved water; toss to coat. Thin with additional reserved water if needed. Garnish with basil leaves, additional cheese and almonds, if desired.

Cook’s Tip: 2 cups jarred roasted red peppers can be used in place of fresh. Can use 2 packages (9 ounces each) BUITONI Refrigerated Sweet Italian Sausage Tortelloni in place of the 20-ounce package.