Pesto Tortellini
This pesto tortellini is an effortless 15-minute dinner that pairs pillowy cheese tortellini with vibrant fresh basil pesto. A quick recipe that delivers maximum flavor with the least amount of work possible.
Cheese tortellini tossed in fresh pesto ready in just 15 minutes.
Nutrition per serving
Ingredients
pasta
sauce
topping
add-in
Instructions
Cook the Tortellini
Bring a pot of salted water to a boil and cook refrigerated tortellini for 3 to 4 minutes or until they float and are tender. Reserve a quarter cup of pasta water then drain gently.
Warm the Pesto
In a large bowl mix pesto with olive oil and a splash of warm pasta water to loosen it into a saucy consistency that will coat every tortellini easily.
Toss Everything Together
Add drained tortellini and halved cherry tomatoes to the pesto bowl and gently fold everything together so the pasta is coated without breaking the delicate tortellini.
Serve with Parmesan
Plate immediately and shower with freshly grated parmesan. A few fresh basil leaves on top make this look stunning.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.