Go Back
For the creamy pesto tortellini, you will need: - 2 cups fresh tortellini (cheese or spinach-filled) - 1/2 cup basil pesto (store-bought or homemade) - 1 cup heavy cream - 1/2 cup grated Parmesan cheese - 1 tablespoon olive oil - 1 clove garlic, minced - Salt and pepper to taste - 1/4 cup cherry tomatoes, halved (for garnish) - Fresh basil leaves (for garnish) You can switch out some ingredients if needed: - Use gnocchi instead of tortellini for a different texture. - Swap heavy cream with half-and-half for a lighter sauce. - Try nutritional yeast in place of Parmesan for a vegan option. - Use homemade pesto for a fresh, bright flavor. Fresh ingredients make a big difference in flavor. Here are some tips: - Look for tortellini with a short list of ingredients. - Choose basil pesto that smells fresh and bright. - Use heavy cream that is well within its expiration date for the best taste. - Buy cherry tomatoes that are firm and vibrant in color. First, get a large pot. Fill it with water and add salt. Bring the water to a boil. Once boiling, add 2 cups of fresh tortellini. Cook the tortellini for about 3-4 minutes. Check the package for exact time. You want it al dente, which means firm but not hard. After cooking, drain the tortellini and set it aside. You can keep it warm by covering it with a cloth. Now let’s make the sauce. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once hot, add 1 clove of minced garlic. Sauté for 1-2 minutes. You want the garlic to smell nice but not brown. Next, lower the heat and pour in 1 cup of heavy cream. Stir constantly so it mixes well. Bring the cream to a gentle simmer. Then, stir in 1/2 cup of basil pesto and 1/2 cup of grated Parmesan cheese. Mix until the cheese melts and the sauce is creamy. Add salt and pepper to taste. Now it’s time to combine! Add the drained tortellini to the skillet. Toss gently to coat the pasta with the creamy pesto sauce. Heat for another 1-2 minutes to warm everything up. The tortellini should be fully covered in the sauce. When ready, serve immediately. Top with halved cherry tomatoes and fresh basil leaves for a lovely look. Enjoy this dish with friends and family! You can find the Full Recipe for more details. To make a great sauce, start with the right cream. Heavy cream gives a rich texture. If you want it lighter, use half-and-half. Heat the cream slowly to avoid burning. Stir it gently to mix well with the garlic. If the sauce is too thick, add a splash of pasta water. This will help it blend smoothly with the tortellini. You can boost the taste of your creamy pesto tortellini easily. Adding fresh herbs like parsley or chives can lift the flavor. A squeeze of lemon juice adds brightness. For a kick, sprinkle in red pepper flakes. You can also toss in cooked chicken or shrimp for protein. This can turn it into a heartier meal. How you plate your dish matters! Use a large bowl or plate to show off the tortellini. Garnish with halved cherry tomatoes for color. Fresh basil leaves add a nice touch too. Drizzle some olive oil on top for shine. A sprinkle of extra Parmesan cheese makes it look gourmet. Serve it immediately for the best taste and warmth. For the full recipe, check out the complete guide on making creamy pesto tortellini. {{image_2}} If you want to keep this dish vegetarian, use cheese tortellini. You can also add veggies. Try sautéing zucchini, bell peppers, or spinach. These give great color and flavor. They also make the dish more healthy. A sprinkle of pine nuts on top adds a nice crunch. To add protein, cook chicken or shrimp separately. For chicken, use boneless, skinless thighs or breasts. Season them with salt and pepper. Sauté until golden and cooked through. For shrimp, cook until pink and firm. Mix either into the creamy pesto tortellini right before serving. This step makes it a filling meal. If you need a gluten-free option, choose gluten-free tortellini. Many stores sell them now. You can also use zucchini noodles or spaghetti squash for a fun twist. These alternatives keep the dish light and fresh. Just remember to adjust cooking times for these ingredients. For more details, check out the full recipe. After you enjoy your creamy pesto tortellini, store any leftovers in a sealed container. Make sure to let the dish cool to room temperature before sealing it. Keep it in the fridge for up to three days. If you want to keep it longer, consider freezing it. To reheat, you can use a microwave or a stovetop. If using a microwave, place a serving in a bowl. Cover it with a damp paper towel to keep moisture. Heat for about 1-2 minutes, stirring halfway. For stovetop reheating, add a splash of cream or water in a pan over low heat. Stir gently until warmed through. You can freeze creamy pesto tortellini for up to three months. To do this, place it in an airtight container or freezer bag. Make sure to remove as much air as possible. When you're ready to eat, thaw it in the fridge overnight. Reheat it following the instructions above for the best results. You can use half-and-half or whole milk. These options will lighten the dish. Coconut cream is another choice for a dairy-free option. Just remember, the sauce may not be as rich. Creamy pesto tortellini lasts about three to four days in the fridge. Store it in an airtight container. Make sure to cool it down before sealing. Yes, you can use dried tortellini. Just follow the cooking time on the package. Dried tortellini may take longer to cook than fresh ones. Great side dishes include garlic bread and a fresh salad. You can also serve steamed veggies like broccoli or green beans. These sides add color and nutrition to your meal. For more ideas, check the Full Recipe. To make creamy pesto tortellini, gather the following items: - 2 cups fresh tortellini (cheese or spinach-filled) - 1/2 cup basil pesto (store-bought or homemade) - 1 cup heavy cream - 1/2 cup grated Parmesan cheese - 1 tablespoon olive oil - 1 clove garlic, minced - Salt and pepper to taste - 1/4 cup cherry tomatoes, halved (for garnish) - Fresh basil leaves (for garnish) These ingredients combine to create a rich and tasty dish. Fresh tortellini gives a nice bite. The pesto adds bright, herbal notes. Heavy cream makes the sauce smooth and creamy. Parmesan cheese adds a savory depth. Garlic gives a warm, aromatic flavor. If you want to try different flavors, here are some substitutions: - Use sun-dried tomato pesto for a twist. - Replace heavy cream with half-and-half for less richness. - Add cooked chicken or shrimp for extra protein. For the best results, use fresh ingredients. Fresh basil and ripe cherry tomatoes add a nice touch. Look for high-quality pesto for a richer taste. Check the *Full Recipe* to see how to assemble these ingredients into a delicious meal. This blog post covered all you need to make creamy pesto tortellini. We explored ingredients, cooking steps, and tips for the perfect dish. Remember, fresh ingredients yield the best flavors. Don’t hesitate to try substitutions or variations like adding protein. Storing leftovers correctly keeps your meal fresh for later. Follow these steps, and you'll impress everyone at the table. Enjoy your cooking adventure!

Creamy Pesto Tortellini

Delight your taste buds with this creamy pesto tortellini recipe! In just 20 minutes, you can whip up a delicious dish that features tender tortellini smothered in a rich and savory pesto cream sauce topped with Parmesan and fresh basil. Perfect for a quick dinner or a special occasion, this recipe is sure to impress. Click through to explore this easy and flavorful meal that everyone will love!
Print Recipe Pin Recipe

Ingredients
  

2 cups fresh tortellini (cheese or spinach-filled)

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

1 cup heavy cream

1/2 cup grated Parmesan cheese

1 tablespoon olive oil

1 clove garlic, minced

Salt and pepper to taste

1/4 cup cherry tomatoes, halved (for garnish)

Fresh basil leaves (for garnish)

Instructions
 

Cook the tortellini: In a large pot of boiling salted water, add the tortellini and cook according to the package instructions until al dente (usually about 3-4 minutes). Drain and set aside.

    Prepare the sauce: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant (do not let it brown).

      Add cream: Lower the heat and pour in the heavy cream, stirring constantly to combine with the garlic. Bring to a gentle simmer.

        Incorporate pesto and cheese: Stir in the basil pesto and grated Parmesan cheese until fully melted and creamy. Season the sauce with salt and pepper to taste.

          Combine tortellini and sauce: Add the cooked tortellini to the skillet with the creamy pesto sauce, tossing gently to coat the pasta evenly. Heat for another 1-2 minutes until everything is warmed through.

            Garnish and serve: Serve immediately, garnished with halved cherry tomatoes and fresh basil leaves on top.

              Prep Time, Total Time, Servings: 10 mins | 20 mins | Serves 4