Creamy Pesto Tortellini with Cherry Tomatoes and Parmesan
A rich and flavorful Italian-inspired pasta dish featuring creamy pesto sauce, cheese tortellini, cherry tomatoes, and parmesan cheese. Perfect for a cozy weeknight dinner.
Equipment
- 1 Large pot for boiling tortellini
- 1 Large skillet for sauce preparation
- 1 mixing spoon
Ingredients
Main Ingredients
- 1 lb refrigerated cheese tortellini
- 1 cup basil pesto
- 1 cup heavy cream
- 1 pint cherry tomatoes halved
- 1/2 cup grated parmesan cheese
- 2 cloves garlic minced
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions, usually 3-5 minutes. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Stir in pesto and heavy cream. Bring to a simmer and let the sauce thicken slightly.
Serving
- Add the cooked tortellini to the skillet with the sauce. Toss gently to coat. Add cherry tomatoes and parmesan cheese, stirring until well combined and heated through.
- Transfer to serving plates and garnish with additional parmesan and freshly cracked black pepper. Serve immediately.
Storage
- Place any leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
Notes
Pro Tips: Use high-quality ingredients for the best flavor. Adjust the pesto amount to taste.
Ingredient Substitutions: Substitute half-and-half for a lighter sauce or use plant-based alternatives.
How to Serve: Pair with a simple green salad or crusty bread.
Storage & Freshness: Store leftovers in an airtight container for up to 3 days.
Make-Ahead Tips: Cook tortellini in advance and store separately until ready to combine with the sauce.
Ingredient Substitutions: Substitute half-and-half for a lighter sauce or use plant-based alternatives.
How to Serve: Pair with a simple green salad or crusty bread.
Storage & Freshness: Store leftovers in an airtight container for up to 3 days.
Make-Ahead Tips: Cook tortellini in advance and store separately until ready to combine with the sauce.