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Creamy Pesto Tortellini Delightful and Simple Recipe

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- 12 oz cheese tortellini (fresh or frozen) - 1 cup heavy cream - 1/2 cup basil pesto (store-bought or homemade) - 1/2 cup grated Parmesan cheese - 2 cloves garlic, minced - 1 cup cherry tomatoes, halved - 1 tablespoon olive oil - Salt and black pepper to taste - Red pepper flakes (optional for a spicy kick) To make creamy pesto tortellini, gather these ingredients. Start with cheese tortellini. You can use fresh or frozen, depending on what you have. Heavy cream adds richness to the dish. Basil pesto gives the dish its fresh, herby flavor. Next, you need some extra ingredients. Grated Parmesan cheese adds a salty kick. Minced garlic brings warmth to the sauce. Cherry tomatoes add a pop of sweetness. Olive oil helps cook the garlic without burning it. Season your dish with salt, black pepper, and optional red pepper flakes for heat. This list covers what you need for a delicious meal. You can find the full recipe to guide you through the cooking process. Enjoy making this dish! Start by boiling the cheese tortellini. Follow the package instructions. Cook until al dente. Drain the tortellini and set it aside for later. In a large skillet, heat the olive oil over medium heat. Once the oil is hot, add the minced garlic. Sauté the garlic for about one minute. Stir constantly until it smells great and becomes soft but not brown. Next, lower the heat and pour in the heavy cream. Stir it well to mix. Let it heat gently until it starts to simmer. Be careful not to let it boil. Now, add the basil pesto and grated Parmesan cheese to the cream. Stir until the sauce is smooth and the cheese melts. Gently fold in the cooked tortellini and halved cherry tomatoes. Toss them together so each piece gets coated with the sauce. Add salt and black pepper to taste. If you like some heat, sprinkle in red pepper flakes. Continue cooking on low for two to three minutes. This lets all the flavors blend. Remove the skillet from heat and let it sit for a minute. This helps the sauce thicken. Before serving, garnish with fresh basil leaves and more Parmesan cheese for a lovely finish. For the full recipe, check the details above. - Choosing fresh vs. frozen tortellini: Fresh tortellini offers a tender texture and rich flavor. It cooks quickly in just a few minutes. Frozen tortellini has convenience and longer shelf life. Both options work well, so choose based on your needs. - How to prevent overcooking tortellini: Always watch the clock. Cook tortellini until al dente, which means it should be firm to bite. You can test a piece a minute or two before the package time ends. Drain it right away to stop the cooking process. - Tips for making homemade basil pesto: Use fresh basil leaves and good-quality olive oil. Blend them with garlic, nuts, and cheese until smooth. Adjust the taste with salt and lemon juice. Homemade pesto shines with flavor and freshness. - Suggestions for additional herbs and spices: Try adding a pinch of red pepper flakes for heat. Fresh parsley or arugula can add depth. A squeeze of lemon juice brightens the dish. Experiment to find your favorite flavor combinations. - Creative serving ideas and garnishing techniques: Serve the tortellini in a large bowl for a family-style meal. Use a sprinkle of grated Parmesan on top for a nice touch. Add fresh basil leaves for color and aroma. Cherry tomatoes can add a pop of red, making it visually appealing. For the complete recipe, check out the Full Recipe section. {{image_4}} You can make creamy pesto tortellini even more fun by going vegetarian. Start with vegetable tortellini instead of cheese. This swap gives a fresh taste. You can find many types of vegetable tortellini at the store. Adding seasonal vegetables boosts nutrition and flavor. Think of zucchini, bell peppers, or spinach. Just sauté them lightly before mixing them into the dish. They add color and crunch. Want to make your creamy pesto tortellini heartier? Try adding protein! Grilled chicken or shrimp blends well with the dish. Cook them separately and mix them in at the end. This adds flavor and makes the meal filling. For plant-based options, tofu is a great choice. Cube and sauté it until golden. This simple addition gives a nice texture and absorbs the pesto flavor well. Looking to spice things up? Try a spicy pesto alternative. You can add red pepper flakes or use a spicy pesto sauce. This gives your dish a nice kick. You can also play with cheese combinations. Try mixing mozzarella or goat cheese with the Parmesan. This adds depth to the creamy sauce. Each choice gives a new twist to the classic recipe. Check out the Full Recipe for more ideas on making this dish your own! To store your creamy pesto tortellini, use a good container. I recommend glass or BPA-free plastic. Make sure it has a tight lid. This helps keep your food fresh and safe. - Place the tortellini in the container. - Let it cool to room temperature first. - Seal the container tightly before refrigerating. Storing in the fridge works well. You can keep it for up to three days. If you want to store it longer, consider freezing. Frozen creamy pesto tortellini lasts about two months. When it's time to enjoy leftovers, reheating is key. You can use the stove or microwave. Both methods work, but I prefer the stove for better taste. - For the stove, place the tortellini in a skillet over low heat. - Add a splash of cream or water. This keeps the sauce creamy. - Stir gently until it's heated through. If using the microwave, put the tortellini in a safe bowl. Cover it with a lid or microwave-safe wrap. Heat it in short bursts, stirring often. This helps avoid sauce separation. By following these steps, you can keep your creamy pesto tortellini as tasty as when you first made it! Yes, you can freeze creamy pesto tortellini. To do this, let it cool completely. Then, place it in an airtight container or a freezer bag. Make sure to remove as much air as possible. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight. Then, reheat it on the stove over low heat. Add a splash of cream if the sauce is too thick. If you need a substitute for heavy cream, try one of these options: - Half-and-half - Milk with cornstarch - Coconut milk - Silken tofu blended until smooth These alternatives can work well in your creamy pesto tortellini. Each option will give a different taste, so choose what fits your dish best. To make creamy pesto tortellini vegetarian, you can skip any meat. Simply add more vegetables instead. You can use: - Spinach - Zucchini - Bell peppers - Mushrooms These ingredients will add flavor and texture to your dish. Feel free to mix and match based on your taste. Making creamy pesto tortellini takes about 20 minutes. Here’s how the time breaks down: - Prep time: 10 minutes - Cooking time: 10 minutes This quick recipe makes it perfect for a busy weeknight meal! Yes, using homemade pesto is a great choice! Homemade pesto often tastes fresher and more vibrant. You can easily make it by blending fresh basil, garlic, nuts, olive oil, and Parmesan. Check out my recipe for a quick homemade pesto. It will elevate your creamy pesto tortellini even more. Some great sides to serve with creamy pesto tortellini include: - Garlic bread - A fresh green salad - Roasted vegetables - Steamed broccoli These sides will complement your creamy pesto tortellini perfectly, making for a balanced meal. In this blog post, we explored how to make creamy pesto tortellini. We covered key ingredients, like cheese tortellini, heavy cream, and basil pesto. The step-by-step guide helped you cook tortellini, sauté garlic, and create a rich sauce. We also shared tips for great flavor and presentation, plus variations for dietary needs. Now, you can enjoy this delicious dish any time. With a few tweaks, it’s easy to make your own spin. Get creative and have fun in the kitchen!
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Craving a quick and tasty meal? Try my Creamy Pesto Tortellini! This easy recipe combines cheesy tortellini with rich pesto and fresh ingredients. It’s a dish that’s perfect for any night. Whether you’re cooking for one or feeding a crowd, this creamy delight is sure to please. Let’s dive into how you can whip up this scrumptious meal in no time!

Ingredients

Main Ingredients for Creamy Pesto Tortellini

– 12 oz cheese tortellini (fresh or frozen)

– 1 cup heavy cream

– 1/2 cup basil pesto (store-bought or homemade)

Additional Ingredients

– 1/2 cup grated Parmesan cheese

– 2 cloves garlic, minced

– 1 cup cherry tomatoes, halved

– 1 tablespoon olive oil

– Salt and black pepper to taste

– Red pepper flakes (optional for a spicy kick)

To make creamy pesto tortellini, gather these ingredients. Start with cheese tortellini. You can use fresh or frozen, depending on what you have. Heavy cream adds richness to the dish. Basil pesto gives the dish its fresh, herby flavor.

Next, you need some extra ingredients. Grated Parmesan cheese adds a salty kick. Minced garlic brings warmth to the sauce. Cherry tomatoes add a pop of sweetness. Olive oil helps cook the garlic without burning it. Season your dish with salt, black pepper, and optional red pepper flakes for heat.

This list covers what you need for a delicious meal. You can find the full recipe to guide you through the cooking process. Enjoy making this dish!

Step-by-Step Instructions

Cooking the Tortellini

Start by boiling the cheese tortellini. Follow the package instructions. Cook until al dente. Drain the tortellini and set it aside for later.

Sautéing the Garlic

In a large skillet, heat the olive oil over medium heat. Once the oil is hot, add the minced garlic. Sauté the garlic for about one minute. Stir constantly until it smells great and becomes soft but not brown.

Preparing the Cream Sauce

Next, lower the heat and pour in the heavy cream. Stir it well to mix. Let it heat gently until it starts to simmer. Be careful not to let it boil.

Combining Ingredients

Now, add the basil pesto and grated Parmesan cheese to the cream. Stir until the sauce is smooth and the cheese melts. Gently fold in the cooked tortellini and halved cherry tomatoes. Toss them together so each piece gets coated with the sauce.

Finishing Touches

Add salt and black pepper to taste. If you like some heat, sprinkle in red pepper flakes. Continue cooking on low for two to three minutes. This lets all the flavors blend. Remove the skillet from heat and let it sit for a minute. This helps the sauce thicken. Before serving, garnish with fresh basil leaves and more Parmesan cheese for a lovely finish.

For the full recipe, check the details above.

Tips & Tricks

Best Practices for Perfect Tortellini

– Choosing fresh vs. frozen tortellini: Fresh tortellini offers a tender texture and rich flavor. It cooks quickly in just a few minutes. Frozen tortellini has convenience and longer shelf life. Both options work well, so choose based on your needs.

– How to prevent overcooking tortellini: Always watch the clock. Cook tortellini until al dente, which means it should be firm to bite. You can test a piece a minute or two before the package time ends. Drain it right away to stop the cooking process.

Enhancing Flavor

– Tips for making homemade basil pesto: Use fresh basil leaves and good-quality olive oil. Blend them with garlic, nuts, and cheese until smooth. Adjust the taste with salt and lemon juice. Homemade pesto shines with flavor and freshness.

– Suggestions for additional herbs and spices: Try adding a pinch of red pepper flakes for heat. Fresh parsley or arugula can add depth. A squeeze of lemon juice brightens the dish. Experiment to find your favorite flavor combinations.

Presentation Tips

– Creative serving ideas and garnishing techniques: Serve the tortellini in a large bowl for a family-style meal. Use a sprinkle of grated Parmesan on top for a nice touch. Add fresh basil leaves for color and aroma. Cherry tomatoes can add a pop of red, making it visually appealing.

For the complete recipe, check out the Full Recipe section.

Variations

Vegetarian Options

You can make creamy pesto tortellini even more fun by going vegetarian. Start with vegetable tortellini instead of cheese. This swap gives a fresh taste. You can find many types of vegetable tortellini at the store.

Adding seasonal vegetables boosts nutrition and flavor. Think of zucchini, bell peppers, or spinach. Just sauté them lightly before mixing them into the dish. They add color and crunch.

Protein Additions

Want to make your creamy pesto tortellini heartier? Try adding protein! Grilled chicken or shrimp blends well with the dish. Cook them separately and mix them in at the end. This adds flavor and makes the meal filling.

For plant-based options, tofu is a great choice. Cube and sauté it until golden. This simple addition gives a nice texture and absorbs the pesto flavor well.

Flavor Variations

Looking to spice things up? Try a spicy pesto alternative. You can add red pepper flakes or use a spicy pesto sauce. This gives your dish a nice kick.

You can also play with cheese combinations. Try mixing mozzarella or goat cheese with the Parmesan. This adds depth to the creamy sauce. Each choice gives a new twist to the classic recipe.

Check out the Full Recipe for more ideas on making this dish your own!

Storage Info

How to Store Leftover Creamy Pesto Tortellini

To store your creamy pesto tortellini, use a good container. I recommend glass or BPA-free plastic. Make sure it has a tight lid. This helps keep your food fresh and safe.

– Place the tortellini in the container.

– Let it cool to room temperature first.

– Seal the container tightly before refrigerating.

Storing in the fridge works well. You can keep it for up to three days. If you want to store it longer, consider freezing. Frozen creamy pesto tortellini lasts about two months.

Reheating Instructions

When it’s time to enjoy leftovers, reheating is key. You can use the stove or microwave. Both methods work, but I prefer the stove for better taste.

– For the stove, place the tortellini in a skillet over low heat.

– Add a splash of cream or water. This keeps the sauce creamy.

– Stir gently until it’s heated through.

If using the microwave, put the tortellini in a safe bowl. Cover it with a lid or microwave-safe wrap. Heat it in short bursts, stirring often. This helps avoid sauce separation.

By following these steps, you can keep your creamy pesto tortellini as tasty as when you first made it!

FAQs

Can I freeze creamy pesto tortellini?

Yes, you can freeze creamy pesto tortellini. To do this, let it cool completely. Then, place it in an airtight container or a freezer bag. Make sure to remove as much air as possible. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight. Then, reheat it on the stove over low heat. Add a splash of cream if the sauce is too thick.

What can I substitute for heavy cream?

If you need a substitute for heavy cream, try one of these options:

– Half-and-half

– Milk with cornstarch

– Coconut milk

– Silken tofu blended until smooth

These alternatives can work well in your creamy pesto tortellini. Each option will give a different taste, so choose what fits your dish best.

How do I make creamy pesto tortellini vegetarian?

To make creamy pesto tortellini vegetarian, you can skip any meat. Simply add more vegetables instead. You can use:

– Spinach

– Zucchini

– Bell peppers

– Mushrooms

These ingredients will add flavor and texture to your dish. Feel free to mix and match based on your taste.

How long does it take to make creamy pesto tortellini?

Making creamy pesto tortellini takes about 20 minutes. Here’s how the time breaks down:

– Prep time: 10 minutes

– Cooking time: 10 minutes

This quick recipe makes it perfect for a busy weeknight meal!

Can I use homemade pesto instead of store-bought?

Yes, using homemade pesto is a great choice! Homemade pesto often tastes fresher and more vibrant. You can easily make it by blending fresh basil, garlic, nuts, olive oil, and Parmesan. Check out my recipe for a quick homemade pesto. It will elevate your creamy pesto tortellini even more.

What sides pair well with creamy pesto tortellini?

Some great sides to serve with creamy pesto tortellini include:

– Garlic bread

– A fresh green salad

– Roasted vegetables

– Steamed broccoli

These sides will complement your creamy pesto tortellini perfectly, making for a balanced meal.

In this blog post, we explored how to make creamy pesto tortellini. We covered key ingredients, like cheese tortellini, heavy cream, and basil pesto. The step-by-step guide helped you cook tortellini, sauté garlic, and create a rich sauce. We also shared tips for great flavor and presentation, plus variations for dietary needs.

Now, you can enjoy this delicious dish any time. With a few tweaks, it’s easy to make your own spin. Get creative and have fun in the kitchen!

- 12 oz cheese tortellini (fresh or frozen) - 1 cup heavy cream - 1/2 cup basil pesto (store-bought or homemade) - 1/2 cup grated Parmesan cheese - 2 cloves garlic, minced - 1 cup cherry tomatoes, halved - 1 tablespoon olive oil - Salt and black pepper to taste - Red pepper flakes (optional for a spicy kick) To make creamy pesto tortellini, gather these ingredients. Start with cheese tortellini. You can use fresh or frozen, depending on what you have. Heavy cream adds richness to the dish. Basil pesto gives the dish its fresh, herby flavor. Next, you need some extra ingredients. Grated Parmesan cheese adds a salty kick. Minced garlic brings warmth to the sauce. Cherry tomatoes add a pop of sweetness. Olive oil helps cook the garlic without burning it. Season your dish with salt, black pepper, and optional red pepper flakes for heat. This list covers what you need for a delicious meal. You can find the full recipe to guide you through the cooking process. Enjoy making this dish! Start by boiling the cheese tortellini. Follow the package instructions. Cook until al dente. Drain the tortellini and set it aside for later. In a large skillet, heat the olive oil over medium heat. Once the oil is hot, add the minced garlic. Sauté the garlic for about one minute. Stir constantly until it smells great and becomes soft but not brown. Next, lower the heat and pour in the heavy cream. Stir it well to mix. Let it heat gently until it starts to simmer. Be careful not to let it boil. Now, add the basil pesto and grated Parmesan cheese to the cream. Stir until the sauce is smooth and the cheese melts. Gently fold in the cooked tortellini and halved cherry tomatoes. Toss them together so each piece gets coated with the sauce. Add salt and black pepper to taste. If you like some heat, sprinkle in red pepper flakes. Continue cooking on low for two to three minutes. This lets all the flavors blend. Remove the skillet from heat and let it sit for a minute. This helps the sauce thicken. Before serving, garnish with fresh basil leaves and more Parmesan cheese for a lovely finish. For the full recipe, check the details above. - Choosing fresh vs. frozen tortellini: Fresh tortellini offers a tender texture and rich flavor. It cooks quickly in just a few minutes. Frozen tortellini has convenience and longer shelf life. Both options work well, so choose based on your needs. - How to prevent overcooking tortellini: Always watch the clock. Cook tortellini until al dente, which means it should be firm to bite. You can test a piece a minute or two before the package time ends. Drain it right away to stop the cooking process. - Tips for making homemade basil pesto: Use fresh basil leaves and good-quality olive oil. Blend them with garlic, nuts, and cheese until smooth. Adjust the taste with salt and lemon juice. Homemade pesto shines with flavor and freshness. - Suggestions for additional herbs and spices: Try adding a pinch of red pepper flakes for heat. Fresh parsley or arugula can add depth. A squeeze of lemon juice brightens the dish. Experiment to find your favorite flavor combinations. - Creative serving ideas and garnishing techniques: Serve the tortellini in a large bowl for a family-style meal. Use a sprinkle of grated Parmesan on top for a nice touch. Add fresh basil leaves for color and aroma. Cherry tomatoes can add a pop of red, making it visually appealing. For the complete recipe, check out the Full Recipe section. {{image_4}} You can make creamy pesto tortellini even more fun by going vegetarian. Start with vegetable tortellini instead of cheese. This swap gives a fresh taste. You can find many types of vegetable tortellini at the store. Adding seasonal vegetables boosts nutrition and flavor. Think of zucchini, bell peppers, or spinach. Just sauté them lightly before mixing them into the dish. They add color and crunch. Want to make your creamy pesto tortellini heartier? Try adding protein! Grilled chicken or shrimp blends well with the dish. Cook them separately and mix them in at the end. This adds flavor and makes the meal filling. For plant-based options, tofu is a great choice. Cube and sauté it until golden. This simple addition gives a nice texture and absorbs the pesto flavor well. Looking to spice things up? Try a spicy pesto alternative. You can add red pepper flakes or use a spicy pesto sauce. This gives your dish a nice kick. You can also play with cheese combinations. Try mixing mozzarella or goat cheese with the Parmesan. This adds depth to the creamy sauce. Each choice gives a new twist to the classic recipe. Check out the Full Recipe for more ideas on making this dish your own! To store your creamy pesto tortellini, use a good container. I recommend glass or BPA-free plastic. Make sure it has a tight lid. This helps keep your food fresh and safe. - Place the tortellini in the container. - Let it cool to room temperature first. - Seal the container tightly before refrigerating. Storing in the fridge works well. You can keep it for up to three days. If you want to store it longer, consider freezing. Frozen creamy pesto tortellini lasts about two months. When it's time to enjoy leftovers, reheating is key. You can use the stove or microwave. Both methods work, but I prefer the stove for better taste. - For the stove, place the tortellini in a skillet over low heat. - Add a splash of cream or water. This keeps the sauce creamy. - Stir gently until it's heated through. If using the microwave, put the tortellini in a safe bowl. Cover it with a lid or microwave-safe wrap. Heat it in short bursts, stirring often. This helps avoid sauce separation. By following these steps, you can keep your creamy pesto tortellini as tasty as when you first made it! Yes, you can freeze creamy pesto tortellini. To do this, let it cool completely. Then, place it in an airtight container or a freezer bag. Make sure to remove as much air as possible. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight. Then, reheat it on the stove over low heat. Add a splash of cream if the sauce is too thick. If you need a substitute for heavy cream, try one of these options: - Half-and-half - Milk with cornstarch - Coconut milk - Silken tofu blended until smooth These alternatives can work well in your creamy pesto tortellini. Each option will give a different taste, so choose what fits your dish best. To make creamy pesto tortellini vegetarian, you can skip any meat. Simply add more vegetables instead. You can use: - Spinach - Zucchini - Bell peppers - Mushrooms These ingredients will add flavor and texture to your dish. Feel free to mix and match based on your taste. Making creamy pesto tortellini takes about 20 minutes. Here’s how the time breaks down: - Prep time: 10 minutes - Cooking time: 10 minutes This quick recipe makes it perfect for a busy weeknight meal! Yes, using homemade pesto is a great choice! Homemade pesto often tastes fresher and more vibrant. You can easily make it by blending fresh basil, garlic, nuts, olive oil, and Parmesan. Check out my recipe for a quick homemade pesto. It will elevate your creamy pesto tortellini even more. Some great sides to serve with creamy pesto tortellini include: - Garlic bread - A fresh green salad - Roasted vegetables - Steamed broccoli These sides will complement your creamy pesto tortellini perfectly, making for a balanced meal. In this blog post, we explored how to make creamy pesto tortellini. We covered key ingredients, like cheese tortellini, heavy cream, and basil pesto. The step-by-step guide helped you cook tortellini, sauté garlic, and create a rich sauce. We also shared tips for great flavor and presentation, plus variations for dietary needs. Now, you can enjoy this delicious dish any time. With a few tweaks, it’s easy to make your own spin. Get creative and have fun in the kitchen!

Creamy Pesto Tortellini

Indulge in the delicious flavors of creamy pesto tortellini with this easy recipe! Ready in just 20 minutes, this dish combines cheese tortellini, rich heavy cream, and vibrant basil pesto for a delightful meal. Perfect for a quick weeknight dinner or a cozy weekend treat, every bite is packed with mouthwatering goodness. Click through to explore this recipe and bring a taste of Italy to your kitchen today!
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Ingredients
  

12 oz cheese tortellini (fresh or frozen)

1 cup heavy cream

1/2 cup basil pesto (store-bought or homemade)

1/2 cup grated Parmesan cheese

2 cloves garlic, minced

1 cup cherry tomatoes, halved

1 tablespoon olive oil

Salt and black pepper to taste

Fresh basil leaves for garnish

Red pepper flakes (optional for a spicy kick)

Instructions
 

Cook the Tortellini: Begin by cooking the cheese tortellini according to the package instructions until al dente. Drain the tortellini thoroughly and set aside for later use.

    Sauté the Garlic: In a large skillet, heat the olive oil over medium heat. Once the oil is hot, add the minced garlic and sauté for about 1 minute, stirring constantly, until the garlic becomes fragrant and soft but not browned.

      Create the Cream Sauce: Reduce the heat to low and pour in the heavy cream, stirring continuously. Allow it to gently heat until it starts to simmer, being careful not to bring it to a boil.

        Incorporate Pesto and Cheese: Gradually add the basil pesto and grated Parmesan cheese to the simmering cream. Stir continuously until the sauce is well combined and smooth, ensuring the cheese melts completely into the mixture.

          Combine with Tortellini and Tomatoes: Gently fold the cooked tortellini and halved cherry tomatoes into the creamy pesto sauce. Carefully toss them together to ensure that each piece of tortellini and tomato is coated with the luscious sauce.

            Season to Taste: Add salt and black pepper to your preference, and if you enjoy some heat, sprinkle in red pepper flakes for an extra flavor boost.

              Heat Through: Continue to cook the mixture on low for an additional 2-3 minutes, or until everything is warmed through and the flavors meld beautifully.

                Let it Thicken: Remove the skillet from heat and allow the dish to sit for a minute or so. This will help the sauce thicken slightly for a more luxurious texture.

                  Garnish and Serve: Serve the creamy pesto tortellini hot, garnished with fresh basil leaves and an extra sprinkle of Parmesan cheese for an attractive finish.

                    Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4

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