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Creating a delicious creamy pesto tortellini starts with gathering the right ingredients. You want fresh flavors and quality items. Here’s what you need: - 12 oz cheese tortellini (fresh or frozen) - 1 cup heavy cream - 1/2 cup basil pesto (store-bought or homemade) - 1/2 cup grated Parmesan cheese - 2 cloves garlic, minced - 1 cup cherry tomatoes, halved - 1 tablespoon olive oil - Salt and black pepper to taste - Fresh basil leaves for garnish - Red pepper flakes (optional for spice) Each ingredient plays a role in this dish. The tortellini brings a lovely texture. Heavy cream adds richness. Basil pesto gives strong flavor. Parmesan cheese enhances the creamy sauce. Garlic adds depth, while cherry tomatoes offer a pop of color and freshness. Olive oil helps sauté the garlic, making it fragrant. Finally, salt and pepper balance the flavors. You can use red pepper flakes if you want a kick. These ingredients come together beautifully in the full recipe. Enjoy cooking this simple yet flavorful dish! Start by boiling water in a large pot. Add salt to the boiling water. Cook 12 ounces of cheese tortellini according to the package instructions. Fresh tortellini takes about 3-5 minutes, while frozen may take longer. Once cooked, drain the tortellini and set it aside. This step ensures the pasta is tender and ready to soak up the creamy sauce. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 2 cloves of minced garlic and sauté for about 1 minute. Watch the garlic closely; it should smell great but not burn. Once fragrant, lower the heat. Pour in 1 cup of heavy cream and stir until it starts to simmer. Gradually mix in 1/2 cup of basil pesto and 1/2 cup of grated Parmesan cheese. Stir well until the sauce is smooth and creamy. This method creates a rich, flavorful base. Now it's time to combine everything. Add the cooked tortellini and 1 cup of halved cherry tomatoes to the skillet. Gently toss to coat the pasta evenly with the sauce. Season with salt and black pepper to taste. If you want a little heat, add red pepper flakes. This step is key; it brings the dish together. Cook for an additional 2-3 minutes, letting everything heat through. Remove from heat and let it sit for a moment. This will help the sauce thicken. Serve hot, garnished with fresh basil leaves and more Parmesan if you like. Enjoy this creamy pesto tortellini meal that comes together in just 20 minutes! For more details, check the Full Recipe. To make your creamy pesto tortellini shine, timing is key. Cook the tortellini for the time on the package, then drain it right away. Overcooking can make them mushy. When you sauté the garlic, keep an eye on it. Just one minute is all you need to bring out its flavor. When you add the heavy cream, lower the heat to avoid boiling. Stir it until it simmers. This helps keep the sauce creamy. If the sauce seems too thick, add a splash of water or broth. If it’s too thin, let it cook a bit longer. If you don’t have heavy cream, use half-and-half or whole milk. This will still give you a nice, creamy texture. You can also try coconut cream for a dairy-free option. For cheese, Parmesan is a classic choice. But you can use Pecorino Romano or even goat cheese for a twist. Each cheese adds its own unique flavor, so feel free to mix and match. For the full recipe, check out the detailed steps listed above. {{image_2}} You can make this dish even better by adding greens. Spinach or kale works great. Toss in a handful of fresh spinach when you mix in the tortellini. The heat will wilt it slightly, adding color and nutrients. If you prefer kale, chop it finely and add it earlier, so it cooks down. Both greens bring a nice texture and flavor to your creamy pesto tortellini. Want to boost the protein? You can easily add chicken, shrimp, or tofu. For chicken, grill or sauté it and slice it before mixing. Shrimp cooks fast, so add it to the skillet when you add the cream. Tofu is a great option too. Just cube it and sauté it until golden. Each protein choice adds its own flavor and makes the meal heartier. To make your dish pop, try adding extra spices or herbs. A pinch of red pepper flakes gives a nice kick. You can also add fresh herbs like thyme or parsley for extra aroma. For a zesty touch, squeeze a little lemon juice before serving. These simple tweaks can elevate the taste and make your creamy pesto tortellini even more enjoyable. For more details and ideas, check out the Full Recipe. Store any creamy pesto tortellini in an airtight container. Keep it in the fridge. It can last for about 3 days. Make sure it cools down to room temperature before sealing. This helps keep the sauce creamy and fresh. To freeze creamy pesto tortellini, first let it cool completely. Then, place it in a freezer-safe container or bag. Remove as much air as possible before sealing. It can stay good for up to 3 months. When you want to eat it, thaw it in the fridge overnight. To reheat, you can use a skillet or microwave. If using a skillet, add a splash of cream to the tortellini. Heat it over low heat, stirring often. This helps keep the creaminess. In the microwave, cover the container and heat in short bursts. Stir well between each burst to warm evenly. Enjoy your creamy pesto tortellini! For the full recipe, check out the previous section. To make homemade basil pesto, you need fresh basil leaves, garlic, nuts, Parmesan cheese, and olive oil. Start with about 2 cups of fresh basil. Add it to a food processor with 2 cloves of garlic and 1/2 cup of nuts like pine nuts or walnuts. Pulse until finely chopped. Then, add 1/2 cup of grated Parmesan cheese. While the food processor runs, slowly pour in 1/2 cup of olive oil. Blend until you reach your desired consistency. Season with salt and pepper to taste. Yes, you can use many types of pasta! Penne, fusilli, or even spaghetti work well. Just cook the pasta according to the package instructions. Choose a shape that holds sauce well. This way, you will enjoy every bite of creamy goodness. For side dishes, consider a fresh salad or garlic bread. A simple mixed greens salad with a light vinaigrette complements the rich flavors. You can also serve crusty garlic bread for dipping in the sauce. This adds texture and balances the meal. Absolutely! Creamy pesto tortellini is great for meal prep. To prepare in advance, cook the tortellini and sauce separately. Store them in airtight containers in the fridge. When you're ready to eat, just mix and heat. This saves time on busy nights and keeps your meals tasty. This blog post covers a full recipe for creamy pesto tortellini. We listed all the key ingredients, like cheese tortellini and basil pesto. Then, we shared step-by-step instructions for cooking and making the sauce. You learned tips for perfecting the dish and variations to try, like adding chicken or spinach. Storing tips ensure you can enjoy leftovers, too. Enjoy this dish anytime. Its rich flavors and simple steps make it a winner. You'll impress friends and family with ease.

Creamy Pesto Tortellini

Indulge in a delightful dinner with our Creamy Pesto Tortellini recipe! This quick dish combines tender tortellini, rich cream, and zesty basil pesto for a deliciously satisfying meal. With juicy cherry tomatoes and a sprinkle of Parmesan, it's perfect for any occasion. Ready in just 20 minutes, it's a great way to impress family or guests! Click through to explore the full recipe and elevate your dinner tonight!

Ingredients
  

12 oz cheese tortellini (fresh or frozen)

1 cup heavy cream

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

1/2 cup grated Parmesan cheese

2 cloves garlic, minced

1 cup cherry tomatoes, halved

1 tablespoon olive oil

Salt and black pepper to taste

Fresh basil leaves for garnish

Red pepper flakes (optional for spice)

Instructions
 

Begin by cooking the tortellini according to package instructions. Drain and set aside.

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

      Lower the heat and add the heavy cream to the skillet, stirring continuously until it begins to simmer.

        Gradually mix in the basil pesto and Parmesan cheese, stirring well until the sauce is smooth and creamy.

          Add the cooked tortellini and cherry tomatoes to the sauce, gently tossing to coat the pasta evenly.

            Season with salt and pepper to taste, and if desired, sprinkle in some red pepper flakes for an extra kick.

              Cook for an additional 2-3 minutes until heated through.

                Remove from heat and let sit for a moment to thicken before serving.

                  Garnish with fresh basil leaves and an extra sprinkle of Parmesan cheese if desired.

                    Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4