cheese tortellini pesto

Pairing a package of tortellini and store-bought pesto with a few fresh, premium ingredients creates a luxuriously delicious dinner that won’t break the bank! You’ll need just one pot and 20 minutes to make this easy pesto tortellini recipe. Winner winner, tortellini dinner! Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.

Pesto Tortellini Recipe

20-ounce Package Fresh Cheese Tortellini ((refrigerated section))

TBS Olive Oil

Shallot (– small dice (about heaping ½ cup))

Garlic (– minced)

Kosher Salt and Ground Black Pepper

¼ tsp Crushed Red Pepper Flakes (-

Cup Good-quality Basil Pesto (-

White Balsamic Vinegar (-

¼ Cup Half-and-Half or Heavy Cream (-

Lemon ((3/4 tsp zest + 2 TBS juice))

Cup Parmesan Cheese (– DIVIDED)

Additions:

Boil Tortellini Pasta

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.

Saute Aromatics

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.

Mix Pesto with Balsamic Vinegar

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.

Add Pasta Water to Pesto

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.

Add Tortellini, Veggies, and Parmesan

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.

Serve Pesto Tortellini

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!

Hi I'm a little confused by the serving temperature of this otherwise tasty recipe. When it's done, it's lukewarm. Is that how it's supposed to be? I had to put the bowl in the oven to reheat it.

This is so delicious! I've made it a few times and added rotisserie chicken or Italian sausages. Family loves it either way! Thank you!

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Top 1 cheese tortellini pesto recipes from across the web

The most viewed cheese tortellini pesto recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Pesto Tortellini Recipe

The most viewed cheese tortellini pesto recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine