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Ingredientes
- 1 lb cheese tortellini
- 1 1/2 c. pesto
- 3 c. cooked chicken, cut in pcs
- 1/3 c. chopped fresh parsley
- 1/3 c. snipped chives
- 1 sm onion, sliced thin
- 8 ounce plain yogurt
- 1/4 c. extra virgin olive oil, if needed
- 4 c. coarsely minced fresh basil
- 1 c. pine nuts
- 1/2 c. extra virgin olive oil
- 1 c. freshly grated parmesan cheese
- 1/2 stk unsalted butter, softened, cut in bits
- 2 x cloves garlic, crushed
Direcciones
- To make the pesto: Puree all the ingredients for pesto in wor kbowl of food processor or possibly in a blender, working in batches. Transfer to a small bowl and place a piece of plastic wrap directly on surface to prevent discoloring.
- (Pesto may be made in advance and kept covered and chilled. Will keep about 2 weeks). Cook the tortellini in a kettle of boiling, salted water till al dente. Drain well and refresh under cool water. In a large bowl toss together the tortellini and pesto. Cover and chill for at least 4 hrs (or possibly overnight). Add in the remaining ingredients, except oil. Combine well and add in oil only if salad seems dry. Season with salt and pepper to taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 352g | |
| Recipe makes 6 servings | |
| Calories 1218 | |
| Calories from Fat 880 | 72% |
| Total Fat 99.36g | 124% |
| Saturated Fat 24.47g | 98% |
| Trans Fat 0.0g | |
| Cholesterol 141mg | 47% |
| Sodium 1117mg | 47% |
| Potassium 587mg | 17% |
| Total Carbs 44.28g | 12% |
| Dietary Fiber 3.3g | 11% |
| Sugars 4.23g | 3% |
| Protein 41.38g | 66% |
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