If you’ve been hunting for a dinner that’s as vibrant and fresh as it is effortlessly delicious, let me introduce you to Pesto Tortellini. This recipe wraps pillowy, cheesy tortellini in a lush basil pesto, finishing it off with juicy tomatoes, a snowfall of Parmesan, and a sprig of basil. It comes together in just 15 minutes, making it the perfect go-to meal for busy weeknights, dinner parties, or lazy Sunday suppers. The beauty of Pesto Tortellini is in its versatility—there’s plenty of room for your own creative flair, and each bite tastes like a spoonful of summer from an Italian trattoria.
Ingredients You’ll Need
Pesto Tortellini uses just a handful of superstar ingredients, but each one plays a vital role in building the layers of flavor, color, and comforting texture. With these items in your pantry or fridge, you’re mere minutes away from a meal that feels like a big treat.
- Cheese tortellini (18 ounces, refrigerated): These soft little pasta pockets are stuffed with creamy cheese, making every forkful extra comforting.
- Basil pesto (1/2 cup): Store-bought or homemade, this herby sauce brings all the aromatic green goodness that defines this dish.
- Grated Parmesan cheese (1/4 cup): Adds a nutty, salty note that enhances both the tortellini and the pesto flavors.
- Olive oil (1 tablespoon): Just a drizzle keeps the pasta from sticking and adds a lovely silkiness.
- Salt and black pepper (to taste): A pinch of each wakes up all the savory elements in the dish.
- Cherry tomatoes (1/4 cup, halved, optional): These little gems burst with sweetness and color, optionally added for extra brightness.
- Fresh basil (for garnish): A few leaves on top turn your Pesto Tortellini into a visually dazzling main course.
How to Make Pesto Tortellini
Step 1: Bring the Pasta to a Boil
Fill a large pot with water, add a generous sprinkling of salt, and bring it to a rolling boil. The salty water seasons the tortellini right from the start, giving every bite a subtle depth.
Step 2: Cook the Cheese Tortellini
Gently add the cheese tortellini to the boiling water. Stir occasionally, and cook for 3 to 5 minutes, just until they float to the top and feel perfectly tender. Nobody likes mushy pasta, so keep a close eye out!
Step 3: Drain and Dress with Olive Oil
Drain the pasta in a colander, then return it to the warm pot. Right away, drizzle with olive oil and toss gently—this step keeps the delicate tortellini from sticking together as you finish the dish.
Step 4: Coat in Basil Pesto and Parmesan
Add the basil pesto and grated Parmesan cheese. Stir carefully, letting that glorious green sauce coat every piece. The heat from the pasta will help open up those incredible pesto aromas and flavors.
Step 5: Season and Add Tomatoes
Season with salt and black pepper, tasting as you go. If you’re in the mood for a burst of sweetness and color, now’s the time to gently fold in your halved cherry tomatoes. They add the perfect pop of freshness to your Pesto Tortellini.
Step 6: Garnish and Serve
Serve your Pesto Tortellini warm, finished off with fresh basil leaves scattered over the top. Every plate looks like it belongs in the pages of a cookbook!
How to Serve Pesto Tortellini
Garnishes
Don’t underestimate the power of a good garnish! A few extra Parmesan shavings, a grind of cracked black pepper, or a flourish of freshly torn basil leaves all take your Pesto Tortellini from everyday to restaurant-worthy. For extra flair, add a drizzle of good olive oil or a sprinkle of toasted pine nuts.
Side Dishes
Pesto Tortellini pairs delightfully with a simple arugula salad tossed in lemon vinaigrette or a loaf of crusty Italian bread to mop up any leftover sauce. If you love a heartier spread, serve alongside grilled chicken, white beans, or a bowl of your favorite minestrone.
Creative Ways to Present
If you’re hosting or just want a fun twist, try serving Pesto Tortellini chilled as a pasta salad for picnics, or dish it up in individual ramekins for an elegant dinner party. Layer it onto a platter with roasted veggies or swirl it into soup for a comfort meal with a twist.
Make Ahead and Storage
Storing Leftovers
Store any leftover Pesto Tortellini in an airtight container in the refrigerator. It’ll stay fresh and tasty for up to 3 days. Be sure to cool it to room temperature before sealing and refrigerating.
Freezing
To freeze, transfer cooled tortellini to a freezer-safe container or zip-top bag. You can freeze Pesto Tortellini for up to one month. When you’re ready for a quick meal, thaw overnight in the fridge for best results.
Reheating
Gently reheat Pesto Tortellini on the stovetop over low heat, adding a splash of water or broth as needed to keep everything saucy. The microwave works in a pinch—just be sure to use a microwave-safe dish and loosely cover to prevent splattery cheese surprises.
FAQs
Can I use frozen tortellini instead of refrigerated?
Absolutely! Frozen tortellini work perfectly for this recipe. Just adjust the cooking time according to package directions, and make sure to check for doneness so your Pesto Tortellini is perfectly tender.
What kind of pesto works best?
Classic basil pesto is traditional, but you can have fun with variations. Sun-dried tomato pesto, arugula pesto, or even spinach pesto will each give your Pesto Tortellini a fresh twist and unique color.
Is Pesto Tortellini good served cold?
Yes! It’s fantastic as a cold pasta salad for picnics, potlucks, or make-ahead lunches. Just add a little extra olive oil to keep the pasta moist, and toss again before serving.
How can I add protein to this dish?
For a heartier meal, add cooked chicken, sautéed shrimp, or canned white beans to your Pesto Tortellini. Stir them in at the same time as the tomatoes for easy customization.
Can I make homemade pesto?
You sure can! Homemade pesto can be whipped up in minutes with fresh basil, garlic, pine nuts, Parmesan, olive oil, and a squeeze of lemon. The freshness will make your Pesto Tortellini taste even more vibrant.
Final Thoughts
If you’re after a meal that’s fast, fresh, and packed with Italian flavor, Pesto Tortellini is definitely a keeper. Simple enough for busy nights but special enough for celebrations, it’s a dish that always brings a bright spot to the table. Give it a try—this may just become your most-requested pasta dish!
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Pesto Tortellini Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Pesto Tortellini recipe is a quick and delicious dish perfect for a weeknight dinner. Cheese tortellini coated in basil pesto and Parmesan cheese, garnished with fresh basil and cherry tomatoes. A flavorful and satisfying meal!
Ingredients
Cheese Tortellini:
- 18 ounces refrigerated cheese tortellini
Pesto Mixture:
- 1/2 cup basil pesto (store-bought or homemade)
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1/4 cup halved cherry tomatoes (optional)
- Fresh basil for garnish
Instructions
- Cook Tortellini: Boil salted water and cook tortellini until tender. Drain and return to pot.
- Coat with Pesto: Add olive oil to prevent sticking. Mix in pesto and Parmesan until coated.
- Season and Serve: Season with salt and pepper. Add cherry tomatoes if desired. Garnish with fresh basil.
Notes
- For extra protein, add cooked chicken or white beans.
- Serve cold as a pasta salad.
- Try sun-dried tomato or spinach pesto for a twist.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 430
- Sugar: 2g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 45mg
