Ingredients Jump to Instructions ↓

  1. 1 fresh jalapeno chili, seeded and finely chopped

  2. 1/3 C toasted sunflower seed s

  3. 1 1/2 C fresh parsley

  4. 1 1/2 C fresh cilantro

  5. 2 cloves fresh garlic

  6. 1/2 tsp salt

  7. 1/3 C olive oil Main dish:

  8. 1 C of jalapeno- sunflower seed pesto

  9. 3/4 lb. mild or sweet Italian sausage

  10. 1 C heavy cream

  11. 2 C cheese tortellini Olive oil

  12. 1/4 C red wine Parmesan cheese , freshly grated as topping Sunflower seed s as garnish

Instructions Jump to Ingredients ↑

  1. Pesto: In food processor, chop above ingredients with half of quantity of olive oil. Then add remaining olive oil and blend. Do not over blend. Main dish: Add a small amount, teaspoon or so, of olive oil to a pan, and when heated add sausages. Continue to heat sausages, turning them over from time to time, until cooked, approximately 10-15 minutes. Deglaze sausages by adding red wine, turning the heat down and let them sit for about 5 minutes. Remove sausages from pan and thinly slice while warm. Reserve pan along with drippings. Meanwhile start to boil salted water and when water is boiling add tortellini. Reduce heat and cook tortellini in simmering water until pasta is tender. This is approximately 8-10 minutes. Drain tortellini, drizzle with some olive oil to keep the tortellini from sticking, and keep warm. Return sliced sausages to same pan they were cooked in and increase heat to medium. Add jalapeno-sunflower seed pesto and mix well. Add heavy cream and stir until mixture is heated and reduced by ⅓ or more. You will need to keep stirring to keep cream sauce from burning. Do not burn cream sauce! Arrange tortellini in bowls or plates and pour heated sausage, pesto, and cream sauce over tortellini. Top with parmesan cheese, some extra sunflower seeds, and enjoy.


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