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To make creamy pesto tortellini, gather these key ingredients: - 12 oz fresh or frozen cheese tortellini - 1 cup heavy cream - 1/2 cup basil pesto (store-bought or homemade) - 1/2 cup grated Parmesan cheese - 1 cup cherry tomatoes, halved - 2 cups spinach, fresh - 2 tablespoons olive oil - 2 cloves garlic, minced - Salt and pepper to taste - Fresh basil leaves for garnish These ingredients blend together to create a rich dish that is both tasty and satisfying. You can use fresh or frozen cheese tortellini in this recipe. Fresh tortellini cooks faster and has a tender bite. It often tastes more delicate. Frozen tortellini is convenient and can be stored longer. It is a great option for a quick meal. Both types work well, so choose what fits your needs. Pesto is the heart of this dish, so quality matters. Store-bought pesto is quick and easy. It saves time and still gives great flavor. However, making homemade pesto can take your dish to the next level. You can control the ingredients, adjust the flavor, and create a fresher taste. If you have the time, I highly recommend trying homemade pesto for this recipe. For the full recipe, you'll see how these ingredients come together to create a delightful meal. Start by boiling water in a large pot. Add salt to the water for flavor. Once it boils, add 12 oz of cheese tortellini. Cook it according to the package instructions. This usually takes about 3-5 minutes. You want the tortellini to be al dente. When done, drain the tortellini and set it aside. Next, grab a large skillet and heat 2 tablespoons of olive oil over medium heat. Add 2 cloves of minced garlic. Sauté for about 1 minute until fragrant. Be careful not to burn the garlic. Add 1 cup of halved cherry tomatoes to the skillet. Cook these for about 3-4 minutes until they soften. Then, stir in 2 cups of fresh spinach. Cook this until the spinach wilts, which takes about 2 minutes. Lower the heat now and pour in 1 cup of heavy cream. Stir continuously to combine. Next, add 1/2 cup of basil pesto to the mix. Blend it well until smooth. Gradually add 1/2 cup of grated Parmesan cheese while stirring. This will help make the sauce creamy. Now, add the cooked tortellini into the skillet. Toss gently to coat the pasta in the creamy pesto sauce. Finally, season with salt and pepper to taste. Cook for another 2-3 minutes to heat everything through. Serve hot, garnished with fresh basil leaves and extra Parmesan if you like. For the complete recipe, see the Full Recipe section above. To get that rich, creamy texture in your creamy pesto tortellini, focus on the cream. I recommend using heavy cream. It blends well with the pesto and coats the tortellini nicely. Heat the cream slowly. This way, it won't curdle or separate. Stir continuously while adding pesto to make it smooth. A little patience here goes a long way. Seasoning is key to elevating your dish. Start with salt and pepper. Taste as you go. The cheese adds saltiness, so be careful not to overdo it. Fresh basil is great for added flavor. You can also use a squeeze of lemon juice for brightness. It balances the richness of the cream and pesto. If your sauce is too thick, add a splash of pasta water. This helps loosen up the sauce without losing flavor. For a thicker sauce, let it simmer a bit longer. Just keep stirring! If you want a lighter dish, swap some of the cream with vegetable broth. This keeps the flavor while making it a bit healthier. For the full recipe, check the earlier sections. {{image_2}} You can easily add protein to creamy pesto tortellini. Chicken, shrimp, or tofu works great. If you choose chicken, use boneless, skinless pieces. Cook them in the skillet before adding the garlic. Shrimp cooks quickly, so add them right after the garlic. For tofu, cube it and sauté until golden brown. This will give your dish extra flavor and make it more filling. Want a dairy-free version? You can replace heavy cream with coconut milk or cashew cream. Both options add creaminess without dairy. Use nutritional yeast instead of Parmesan for a cheesy taste. Make sure your pesto is vegan, too. Check labels or make your own. With these changes, you can enjoy a tasty vegan creamy pesto tortellini. Feel free to add seasonal vegetables to your dish. Zucchini, bell peppers, or asparagus are great choices. Chop them into small pieces and cook them with the garlic. This adds color, flavor, and nutrition. You can also use frozen vegetables if fresh ones aren't available. This way, your creamy pesto tortellini stays fun and fresh with each season. For the full recipe, check out the details above! Storing leftovers is easy. First, let the creamy pesto tortellini cool down. Then, place it in an airtight container. This helps keep it fresh. You can keep leftovers in the fridge for up to three days. Make sure to label it with the date to track freshness. When you're ready to eat, reheating is simple. You can use a microwave or a skillet. For the microwave, place the tortellini in a bowl and cover it. Heat it for one to two minutes, stirring halfway. In a skillet, add a splash of water or cream. Heat on low, stirring gently until warm. If you want to store it longer, freezing works well. Use a freezer-safe container or bag. Portion out servings for easy meals later. Be sure to remove as much air as possible. You can freeze tortellini for up to three months. When you're ready, thaw it overnight in the fridge before reheating. For the full recipe, check out the details above. You can use milk and butter together. Mix 3/4 cup of milk with 1/4 cup of melted butter. This mix works well to create a creamy texture. You may also try coconut cream for a dairy-free option. It adds richness and a hint of sweetness. Yes, you can prepare this dish ahead of time. Cook the tortellini and sauce, then store them separately. Keep the tortellini in the fridge for up to three days. The sauce also lasts for three days in a sealed container. When ready to eat, reheat everything on the stove. Add a splash of cream to the sauce if it thickens. The tortellini is done when it floats to the top of the pot. Cooking time varies. Fresh tortellini usually cooks in 2-4 minutes, while frozen tortellini takes about 5-7 minutes. Always taste a piece to check if it is al dente. It should be tender but still have a slight bite. In this article, I covered how to make a creamy tortellini dish. We explored key ingredients, cooking steps, and tips to perfect your sauce. I shared ideas for variations, including proteins and vegan options. Finally, I provided storage advice to keep your dish fresh. Embrace these ideas to make your cooking fun and easy. You can impress anyone with this recipe! Enjoy the process and share your tasty results. Happy cooking!

Creamy Pesto Tortellini

Satisfy your cravings with this easy and delicious creamy pesto tortellini recipe! With just a few simple ingredients like cheese tortellini, basil pesto, and fresh spinach, you can whip up a comforting meal in under 30 minutes. Perfect for busy weeknights or a cozy dinner in. Click through to explore the full recipe and tips for making this creamy delight that will impress everyone at your table!
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Ingredients
  

12 oz fresh or frozen cheese tortellini

1 cup heavy cream

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

1/2 cup grated Parmesan cheese

1 cup cherry tomatoes, halved

2 cups spinach, fresh

2 tablespoons olive oil

2 cloves garlic, minced

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

In a large pot, bring salted water to a boil. Add the tortellini and cook according to the package instructions until al dente. Drain and set aside.

    In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

      Add the cherry tomatoes to the skillet and cook for about 3-4 minutes until they begin to soften.

        Stir in the fresh spinach and cook until wilted, about 2 minutes.

          Lower the heat and pour in the heavy cream, stirring continuously. Add the basil pesto and mix well to incorporate.

            Gradually add the grated Parmesan cheese, stirring until melted and the sauce is smooth.

              Add the cooked tortellini to the skillet and gently toss to coat the pasta in the creamy pesto sauce. Season with salt and pepper to taste.

                Cook for an additional 2-3 minutes to heat through, stirring occasionally.

                  Serve hot, garnished with fresh basil leaves and extra Parmesan if desired.

                    Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4