Creamy Pesto Tortellini
An indulgent and easy-to-make creamy pesto tortellini that brings together the best of Italian and American flavors.
Equipment
- 1 Large pot for boiling tortellini
- 1 large pan for sauce
- 1 Wooden spoon for stirring
Ingredients
Main Ingredients
- 12 oz cheese tortellini
- 1 cup heavy cream
- 1/2 cup pesto sauce
- 1/4 cup grated Parmesan cheese
- 2 tbsp olive oil
- 2 cloves garlic minced
Optional Ingredients
- 1/2 cup sun-dried tomatoes chopped
- 1 cup sliced mushrooms
- 1 cup grilled chicken sliced
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add cheese tortellini and cook according to package instructions, usually 3 to 5 minutes until they float to the surface. Drain and set aside.
- In a large pan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Pour in the heavy cream and bring to a gentle simmer. Stir occasionally to prevent scorching.
- Stir in the pesto sauce and Parmesan cheese. Allow the cheese to melt and the sauce to thicken, stirring frequently.
- Add the cooked tortellini to the sauce. Toss gently to coat each tortellini evenly with the sauce.
- If using, add sun-dried tomatoes, mushrooms, or grilled chicken to the pan and toss to combine.
- Transfer to serving plates and garnish with fresh basil and additional Parmesan cheese if desired.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat.
Notes
Pro Tips: Choose fresh tortellini for the best texture. Enhance pesto flavor by using homemade or high-quality store-bought pesto. Don't overcook tortellini; aim for al dente. Ingredient Substitutions: Use half-and-half instead of heavy cream for a lighter dish. Nut-free pesto can be used for those with allergies. How to Serve: Pair with a fresh salad or garlic bread. Storage & Freshness: Store in an airtight container in the fridge. Make-Ahead Tips: Cook tortellini a day in advance and store separately from the sauce.