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
Scale
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
