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Healthy Recipes > Main Dishes > Tomato Pesto Tortellini with Roasted Cashews

Tomato Pesto Tortellini with Roasted Cashews

Cook Time

20 minutes


Tomato Pesto Tortellini with Roasted Cashews

Publish Date: March 24, 2011


    1 9-ounce package organic three-cheese tortellini
    1 yellow bell pepper, julienned
    1 / 2 pound ripe cherry tomatoes
    1 10-ounce package chopped frozen spinach, thawed and drained
  • 1 cup Swanson Organic Certified Organic Cashews Raw, Whole No Salt, roasted
    1 - 2 ounces fresh Parmesan or Romano cheese, shredded



Preheat oven to 400° F. Spread cashews in an even layer on a baking sheet and roast in the oven for 10 minutes, stirring occasionally. Prepare tortellini as directed on the package, then drain, rinse and set aside. Wash and julienne the yellow bell pepper and slice each cherry tomato in half. Combine peppers, tomatoes and spinach in a large bowl; then add in the tortellini.

To prepare pesto, combine the dried pesto mix, olive oil and water in a microwave safe dish, and microwave on high for 1 minute. Make sure pesto is mixed well; then fold into salad ingredients, stirring gently. Chill salad for two hours or overnight. Add roasted cashews and cheese just before serving.

Makes 4 servings. Serving size 1.0 cup.

Nutritional Breakdown (per serving):


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