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I used pre-made pesto & whole wheat tortellini. I tried a small bowl warm, and then refrigerated the rest. I took the cold leftovers as lunch with me the next day... it was so tasty and even better then! definitely a keeper, very versatile. thanks!

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megs_ October 17, 2008

A lifesaver! We hadn't been to the grocery store in a while and I was scrounging for something to make for dinner last night. I was delighted to find a tasty-looking recipe that had such staple ingredients. We substituted the spaghetti for tortellini (since that's what we had) and halved the oil. It was still a bit oily for my tastes. I might substitute some water for some of the oil next time. The taste, though, was absolutely fantastic!

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La Fee Verte May 08, 2007

I loved it; this is definitely going to be a make-again recipe. I will change one thing though; I thought the 2/3 cup of olive oil was FAR too much. Please note however that I am not one for fatty foods. I will definitely make this with 1/2 cup next time, maybe even less. Thank you so much for the recipe, mandabears! =)

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Shelby, the wannabe chef January 26, 2007

One of our family favorites for parties. Parsley works like a charm in this recipe and is cheaper than basil. I like it chilled...usually later that same night of the party, when all the guests have left!

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Buggybears April 12, 2006

amazing! i added artichokes, olives, and chopped red pepper and roma tomatoes to make it more "salad-y." i think i could easily eat half of it in one sitting!

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SmrJunior November 16, 2005

Wonderful and so easy! I omitted the pine nuts and added more of everything except the salt and the olive oil. I put it all in the blender at once and it worked fine. I thought the flavor would suffer from the lack of fresh basil but it didn't in the least. We had this for dinner with a green salad.

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Literary Mom April 27, 2005
Pesto Tortellini