Creamy Pesto Tortellini

$- 12 oz cheese tortellini (fresh or frozen) - 1 cup heavy cream - 1/2 cup basil pesto - 1/2 cup cherry tomatoes, halved - 1/4 cup grated Parmesan cheese - 2 tablespoons olive oil - 2 cloves garlic, minced - Salt and pepper to taste - Fresh basil leaves for garnish The cheese tortellini is the star here. You can use fresh or frozen. Both work great. If you want a lighter dish, you can swap heavy cream for half-and-half or milk. Use store-bought pesto for speed or make your own for fresh flavor. Cherry tomatoes add sweetness, but feel free to use sun-dried tomatoes if you want. Grated Parmesan gives a nice salty bite. You can use Pecorino Romano as a substitute. For a dairy-free option, look for vegan cheese tortellini. You can use coconut cream instead of heavy cream. Just make sure to adjust the seasonings to match. This dish serves four. Each serving has about: - Calories: 540 - Protein: 20g - Fat: 36g - Carbohydrates: 42g - Fiber: 2g This meal is rich and filling. It makes a great weeknight dinner. {{ingredient_image_1}} 1. Cook the Tortellini: Start by boiling salted water in a large pot. Add 12 oz of cheese tortellini. Cook according to the package instructions until al dente. Once done, drain the tortellini and set aside. This step gives you the base of your dish. 2. Prep the Fresh Ingredients: While the tortellini cooks, halve 1/2 cup cherry tomatoes and mince 2 cloves of garlic. These add fresh flavor and color to your dish. - Don’t Overcook: Keep an eye on the tortellini. Overcooked tortellini can become mushy. - Salt Your Water: Use enough salt in your boiling water. It enhances the tortellini's flavor. - Toss with Oil: After draining, toss the tortellini with a little olive oil. This prevents sticking. 1. Heat the Oil and Garlic: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes. Watch for browning; you want it fragrant but not burnt. 2. Make It Creamy: Lower the heat and pour in 1 cup of heavy cream. Stir well to combine. Then add 1/2 cup of basil pesto. Mix until smooth. 3. Add Cheese: Stir in 1/4 cup of grated Parmesan cheese. Allow the sauce to simmer for about 3-5 minutes. This thickens the sauce nicely. Don’t forget to season with salt and pepper to taste. 4. Combine with Tortellini: Gently toss in the cooked tortellini, ensuring they are well-coated with the creamy sauce. 5. Finish with Tomatoes: Stir in the halved cherry tomatoes. Cook for an additional 2-3 minutes to heat them through. This method ensures you get a rich, flavorful sauce that clings perfectly to each tortellini. Enjoy your cooking! To make a creamier sauce, start with heavy cream. This gives the sauce a rich texture. You can also add more cheese. Try using a mix of Parmesan and mozzarella for extra creaminess. Stir the sauce slowly so it blends well. Heat it gently to avoid burning. One mistake is cooking the tortellini too long. Always follow the package instructions for the right time. Overcooking makes them mushy. Another common error is adding salt to the sauce too early. Salt can make the cream curdle. Also, don’t skip the garlic. It adds great flavor! Creamy pesto tortellini pairs well with a simple salad. A fresh green salad with vinaigrette balances the rich pasta. You can also serve it with crusty bread. Garlic bread complements the dish nicely. For a protein boost, add grilled chicken or shrimp on top. You can even sprinkle extra basil for freshness. Pro Tips Use Fresh Ingredients: Fresh basil and high-quality Parmesan cheese will elevate the flavor of your creamy pesto sauce significantly. Adjust Consistency: If the sauce is too thick, you can add a splash of pasta water or additional cream to reach your desired consistency. Experiment with Proteins: Add grilled chicken or shrimp for a protein boost and make this dish even more satisfying. Store Leftovers Properly: Keep any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to avoid overcooking the tortellini. {{image_2}} You can easily make Creamy Pesto Tortellini vegetarian. Just skip the cheese tortellini made with animal products. Look for tortellini filled with spinach or mushroom. For a vegan option, use coconut cream instead of heavy cream. Choose a vegan pesto that does not contain cheese. You can also add more veggies like zucchini or bell peppers. This makes the dish colorful and fresh. If you want to add protein, chicken works great. Cook bite-sized pieces of chicken in the olive oil before adding garlic. You can also use shrimp for a seafood twist. Cook shrimp until they turn pink, then add the cream and pesto. For a heartier meal, try adding cooked sausage or even tofu. Each option brings a different flavor and texture to your dish. While cheese tortellini is a favorite, you can try other pasta shapes too. Penne or farfalle work well with the creamy pesto sauce. If you want a gluten-free option, look for gluten-free tortellini or pasta made from chickpeas. This makes the meal suitable for various diets. Experiment with different shapes and see what you like best! To keep your creamy pesto tortellini fresh, store leftovers in an airtight container. Let it cool first. Place it in the fridge. It should last for up to three days. For best taste, eat it sooner rather than later. When you’re ready to enjoy leftovers, reheat them gently. You can use a skillet over low heat. Add a splash of cream or water to keep it moist. Stir often to heat evenly. You can also use the microwave. Heat in short bursts, stirring in between. If you want to freeze creamy pesto tortellini, do so right after cooking. Let it cool completely before freezing. Portion it into freezer-safe bags or containers. It can last up to three months in the freezer. When you’re ready to eat, thaw overnight in the fridge. Reheat as mentioned before for the best flavor. To make homemade pesto, use fresh basil, garlic, nuts, cheese, and olive oil. Start with 2 cups of fresh basil leaves. Add 2 cloves of garlic, 1/4 cup of nuts (like pine nuts or walnuts), and 1/4 cup of grated Parmesan cheese. Blend these ingredients in a food processor. Slowly add 1/2 cup of olive oil while blending until smooth. Season with salt and pepper to taste. This fresh pesto will add bright flavor to your creamy pesto tortellini. Yes, you can use store-bought tortellini. Fresh or frozen tortellini works well. Just follow the cooking instructions on the package. This saves time and still gives great taste. I recommend cheese-filled tortellini for a rich flavor. It blends well with the creamy sauce and pesto. You can pair creamy pesto tortellini with several tasty side dishes. A simple green salad with a light vinaigrette complements the dish. Steamed or roasted vegetables, like broccoli or asparagus, add color and nutrition. Garlic bread is also a favorite, offering a crunchy contrast. These sides enhance the meal and make it more enjoyable. To spice up your creamy pesto tortellini, add red pepper flakes. Start with a pinch and increase to your taste. You can also add sliced jalapeños or crushed fresh chili peppers. For extra flavor, try a dash of hot sauce in the creamy sauce. These adjustments will give your dish a nice kick without overpowering the pesto flavor. This post covered all you need to make creamy pesto tortellini. We explored essential ingredients, shared cooking steps, and offered helpful tips. I hope you found great ideas for variations and storage. Don't forget to try different twists, like adding proteins or spices. This dish can become a family favorite with easy changes. Enjoy your cooking and share this delightful meal with those you love. Happy eating!$

A delicious and creamy pasta dish featuring cheese tortellini tossed in a rich basil pesto sauce with cherry tomatoes.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Italian

Servings 4

Calories 500 kcal

Ingredients

12 oz cheese tortellini (fresh or frozen)
1 cup heavy cream
1 2 cup basil pesto
1 2 cup cherry tomatoes, halved
1 4 cup grated Parmesan cheese
2 tablespoons olive oil
2 cloves garlic, minced
to taste Salt and pepper
for garnish Fresh basil leaves

Instructions

In a large pot of boiling salted water, cook the tortellini according to package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, heat the olive oil. Add the minced garlic and sauté for 1-2 minutes, until fragrant, but not browned.
Lower the heat and pour in the heavy cream, stirring to combine. Add the basil pesto and mix until smooth.
Stir in the grated Parmesan cheese and allow the sauce to simmer for about 3-5 minutes, until it thickens slightly. Season with salt and pepper to taste.
Add the cooked tortellini to the skillet, gently tossing to coat them in the creamy pesto sauce.
Stir in the halved cherry tomatoes, cooking for an additional 2-3 minutes to warm them through.
Remove from heat and garnish with fresh basil leaves.

Notes

Fresh basil leaves can be used for garnish to enhance flavor.

Keyword creamy, pasta, pesto, quick meal, tortellini