Step 1

Cook Tortellini: Bring a large pot of water to a boil and generously season the water with kosher salt. Boil the tortellini until just AL DENTE according to package directions (omitting fat if applicable). Drain, reserving about 1 cup of the pasta cooking water (you don’t need to be precise). Set both the tortellini and the pasta water aside. Return the pot to the stove.

Step 2

Saute the Aromatics: In the same pot, heat the oil over medium heat. Once the oil is shimmering, add the shallots and cook, stirring frequently, until soft, about 2 minutes. Add the garlic, crushed red pepper flakes, and season to taste with salt and pepper. Cook, stirring constantly, until fragrant, about 30 seconds to 1 minute. Remove pot from heat. Transfer the aromatics to the bowl of tortellini.

Step 3

Meanwhile, Start Pesto Tortellini Sauce: To a large mixing bowl, add all the pesto, 1 tablespoon of balsamic vinegar, and the cream if using. Then use a whisk and stir the ingredients together until thoroughly combined.

Step 4

Add Pasta Water: To the bowl of pesto, pour in ¼ cup of the pasta water and then whisk well to emulsify the ingredients into a homogenous sauce.

Step 5

Toss Everything Together: To the bowl with the pesto, add the cooked tortellini, sautéed aromatics, lemon zest, lemon juice, and half of the parmesan cheese. Gently toss to combine and then taste the tortellini pesto. Adjust the dish for seasoning as needed, adding salt and pepper for overall flavor; balsamic for tangy richness; and pesto, cream, or cooking water to thin the sauce out.

Step 6

Garnish and serve: Transfer the pesto tortellini to a serving platter or portion out onto individual dinner plates. Top with tomatoes, basil leaves, and pine nuts, if using. Dust with remaining parmesan. Serve and enjoy!