Pesto Tortellini Recipe
If there’s a dish that instantly transports you to a sunlit Italian kitchen, it has to be Pesto Tortellini. This vibrant, flavor-packed bowl of cheesy pasta, enveloped in herby green pesto and dotted with juicy cherry tomatoes, is a go-to for effortless weeknight dinners and relaxed gatherings with friends. Ready in just 15 minutes, it’s a crowd-pleaser that celebrates simple, fresh ingredients and the pure joy of Italian cooking.
Ingredients You’ll Need
Every ingredient in this Pesto Tortellini recipe brings color, texture, and a burst of flavor to your table. From the delicate, cheesy pillows of tortellini to the fresh basil garnish, you’ll taste the magic that happens when pantry staples and fresh produce meet.
- Refrigerated cheese tortellini (20 ounces): This is the heart of the dish, providing pillowy texture and creamy cheese in every bite.
- Basil pesto (1/2 cup): Store-bought or homemade, this delivers bold herbal flavor and rich color; use the freshest you can find.
- Olive oil (2 tablespoons): For sautéing tomatoes and adding a silky richness—choose extra-virgin if possible for the best taste.
- Cherry tomatoes, halved (1 cup): These add juicy pops of sweetness and a gorgeous burst of red, balancing the basil’s savory notes.
- Grated Parmesan cheese (1/4 cup): An umami-packed finishing touch with fantastic melt and sharpness.
- Pine nuts, toasted (2 tablespoons): Quickly toasted for crunch and a buttery, nutty note that plays perfectly with pesto.
- Black pepper (1/4 teaspoon): Just a dash heightens all the savory flavors and gives gentle warmth.
- Fresh basil leaves (for garnish): Torn on top for an aromatic, beautiful final flourish.
How to Make Pesto Tortellini
Step 1: Cook the Tortellini
Bring a large pot of salted water to a lively boil. Toss in your cheese tortellini and cook according to the package instructions—usually just a few minutes. The key is to watch them: as soon as they float to the top and look plump, drain them right away to keep that perfect, tender texture. Set them aside while you work some skillet magic.
Step 2: Sauté the Tomatoes
Heat a generous drizzle of olive oil in a large skillet over medium heat. Add the halved cherry tomatoes, letting them sizzle and soften for 2–3 minutes. You’re after plump tomatoes that still hold their shape, releasing just enough juice to mingle with the pesto later.
Step 3: Bring It All Together
Turn the heat down to low and gently fold your just-cooked tortellini into the skillet with the tomatoes. Spoon in the basil pesto and toss everything together until the pasta is gloriously green and every nook and cranny is coated. Sprinkle in the Parmesan and black pepper, then toss once more for a savory, cheesy finish.
Step 4: Serve and Top
Spoon the Pesto Tortellini into your favorite bowls or onto a large platter. Finish with a generous scattering of toasted pine nuts and torn fresh basil leaves. Serve right away for the ultimate comfort food experience—each serving guaranteed to disappear fast!
How to Serve Pesto Tortellini
Garnishes
A handful of toasted pine nuts provides irresistible crunch, while a flourish of fresh basil brings fragrance and color. Add extra shavings of Parmesan or a quick squeeze of lemon juice for a bright, zesty lift. No need to overthink it—the simple garnishes make Pesto Tortellini sing!
Side Dishes
Pesto Tortellini pairs beautifully with a crisp green salad, garlic bread hot from the oven, or a plate of roasted seasonal vegetables. If you like, set out a bowl of olives or a medley of marinated artichokes for a classic Italian spread that makes even a weeknight dinner feel like a celebration.
Creative Ways to Present
Try serving in a big, rustic bowl with extra basil leaves tucked around the sides or ladling individual portions onto small plates for an appetizer-sized start. For a party, skewer a few tortellini onto cocktail sticks with cherry tomatoes and basil between each for clever, bite-sized Pesto Tortellini kebabs!
Make Ahead and Storage
Storing Leftovers
Leftover Pesto Tortellini will keep well in an airtight container in the refrigerator for up to three days. Let it cool completely before sealing to prevent excess moisture. The flavors deepen overnight, making for an especially tasty lunch the next day!
Freezing
While cooked tortellini can be frozen, the texture may become softer after thawing. If you want to freeze, do so before tossing with the pesto and tomatoes. Store the cooked tortellini in a tightly sealed freezer bag, then add fresh pesto and toppings when reheating for best results.
Reheating
To reheat, gently warm in a skillet over low heat with a splash of water or extra olive oil to loosen the sauce. Microwave heating works, too—just cover and heat in 30-second bursts, stirring between each, until warm throughout. Add a sprinkle of fresh Parmesan and basil before serving to revive the magic.
FAQs
Can I use a different type Main Course
Absolutely! While cheese tortellini are classic, feel free to swap in spinach or meat-filled tortellini, or even try small ravioli—just adjust the cooking time as needed and proceed with the Pesto Tortellini recipe.
What’s the best way to make this vegan?
Choose plant-based tortellini and a dairy-free pesto (store-bought or homemade), and swap Parmesan cheese for a vegan alternative or a sprinkle of nutritional yeast for that same cheesy umami hit.
Can I use sun-dried tomatoes instead of fresh cherry tomatoes?
Yes! Chopped sun-dried tomatoes (packed in oil) lend a sweet intensity and chewy texture. They’re delicious folded through the pasta just before serving, and they play well with the pesto’s herbal notes.
How can I make the sauce creamier?
For a luscious, creamy Pesto Tortellini, stir in a splash of heavy cream or a spoonful of mascarpone along with the pesto. This addition makes the sauce extra rich and perfect for cooler evenings.
Is Pesto Tortellini good served cold?
Yes, it turns into a fantastic pasta salad for picnics or lunchboxes! Simply chill the Pesto Tortellini and enjoy cold with extra cherry tomatoes, arugula, or even diced roasted vegetables added in.
Final Thoughts
Once you serve up a bowl of this quick, vibrant Pesto Tortellini, you’ll want to make it again and again. It’s not just the ease and speed, but the mix of flavors and textures that make it pure dinner happiness. Give it a try—you might just find your new favorite weeknight pasta.
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Pesto Tortellini Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Pesto Tortellini recipe is a quick and flavorful pasta dish perfect for a busy weeknight. Cheese-filled tortellini is tossed in a basil pesto sauce with cherry tomatoes, Parmesan cheese, and toasted pine nuts for a delicious meal in just 15 minutes.
Ingredients
Tortellini:
- 20 ounces refrigerated cheese tortellini
Pesto:
- 1/2 cup basil pesto (store-bought or homemade)
Others:
- 2 tablespoons olive oil
- 1 cup cherry tomatoes, halved
- 1/4 cup grated Parmesan cheese
- 2 tablespoons pine nuts, toasted
- 1/4 teaspoon black pepper
- Fresh basil leaves for garnish
Instructions
- Cook Tortellini: Boil tortellini in salted water, then drain.
- Sauté Tomatoes: Cook cherry tomatoes in olive oil until softened.
- Combine Ingredients: Mix tortellini with pesto, cherry tomatoes, Parmesan, and pepper.
- Finish and Serve: Top with pine nuts and fresh basil before serving.
Notes
- For a creamier version, stir in 1/4 cup heavy cream or mascarpone with the pesto.
- You can substitute pine nuts with chopped walnuts or almonds for a budget-friendly twist.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 3g
- Sodium: 640mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 50mg
