If you love Italian flavors and need something quick yet absolutely delicious, this Pesto Tortellini is about to become your new favorite recipe. Bursting with pillowy cheese tortellini, vibrant basil pesto, sweet cherry tomatoes, and a rich whisper of cream, it’s comfort food with the freshest green twist. In just 20 minutes, you can transform a handful of simple ingredients into a cheerful bowl of creamy, cheesy, and aromatic goodness that will win over both family and friends—especially when you’re craving a meal that tastes as bright and colorful as it looks. This dish celebrates the stunning flavors of pesto paired with tender tortellini, delivering an irresistible homemade dinner in no time.
Ingredients You’ll Need
What I love most about Pesto Tortellini is how each ingredient brings something special—bold flavor, lush texture, or eye-catching color. Gather these pantry and fridge staples, and you’ll have everything you need for a restaurant-worthy pasta night.
- Cheese tortellini (20 oz, refrigerated): Pillowy pasta filled with savory cheese—each bite is like a little present!
- Basil pesto (1/2 cup, store-bought or homemade): The fragrant green heart of the dish—choose your favorite brand or blitz up a homemade batch if you’re feeling fancy.
- Heavy cream or half-and-half (1/4 cup): Adds luscious silkiness to the pesto sauce for that dreamy texture.
- Grated Parmesan cheese (1/4 cup, plus more for serving): A savory, nutty kick that pulls all the flavors together—don’t skimp!
- Olive oil (1 tablespoon): For sautéing and giving everything that classic Mediterranean touch.
- Cherry tomatoes (1 cup, halved): Juicy, sweet pops of color that brighten every forkful.
- Baby spinach (2 cups): Adds a veg-forward touch and a rich emerald hue once wilted into the sauce.
- Salt and black pepper (to taste): Essential for that perfect final seasoning—taste and tweak as you go.
How to Make Pesto Tortellini
Step 1: Cook the Tortellini
Start by bringing a generous pot of salted water to a lively boil. Drop in the cheese tortellini and cook them according to package instructions until they’re perfectly al dente—tender but not mushy! Drain them well and set aside while you turn your attention to the sauce.
Step 2: Sauté the Veggies
In a large skillet over medium heat, pour in the olive oil. Toss in the cherry tomatoes and let them cook for 2 to 3 minutes, just until they soften and start to release their summery sweetness. Next, add the baby spinach and sauté for about one minute more, just long enough to let those leaves collapse into tender, emerald folds.
Step 3: Make the Pesto Sauce
Lower the heat to a gentle simmer, then stir in the vibrant basil pesto and the splash of heavy cream. Stir everything together until the sauce is smooth, creamy, and flecked with all those herby green bits. If the sauce seems thick, a splash of pasta cooking water works magic to loosen it up.
Step 4: Bring It All Together
Add the cooked tortellini to the skillet, then shower in the Parmesan cheese. Stir gently so each tortellini gets velvety with sauce and cheesy goodness. Give the whole thing a taste, then season with salt and pepper as needed. Serve the Pesto Tortellini warm, with extra Parmesan for that irresistible final flourish.
How to Serve Pesto Tortellini
Garnishes
The right garnishes turn a simple bowl of Pesto Tortellini into an Instagram-worthy plate. Sprinkle extra grated Parmesan, a drizzle of olive oil, and maybe a few fresh basil leaves for an irresistible pop of color and aroma. A few toasted pine nuts or a grind of black pepper take things up another notch.
Side Dishes
This pasta shines alongside a crisp green salad tossed with lemony vinaigrette, or a pile of buttery garlic bread for bookending all that yummy sauce. Roasted veggies like zucchini or asparagus pair beautifully for an even more veggie-forward meal.
Creative Ways to Present
Want to impress? Serve the tortellini in individual bowls topped with a Parmesan crisp or nestle inside roasted bell pepper halves. A family-style platter garnished with colorful edible flowers or microgreens is equally festive, making your Pesto Tortellini the centerpiece it deserves to be.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), transfer the cooled Pesto Tortellini into an airtight container and pop it in the fridge. It’ll stay fresh for up to three days—perfect for quick lunches or a ready-to-go dinner the next night.
Freezing
Though tortellini freeze well, creamy sauces can sometimes separate. If you want to freeze, let the pasta and sauce cool completely, then store in a freezer-safe container for up to a month. When reheating, you may want to add a splash of cream or milk to bring back the silkiness.
Reheating
To reheat, place the Pesto Tortellini in a skillet with a little splash of cream, milk, or water. Warm gently over low heat, stirring often until heated through. The microwave works too—just use short bursts and stir frequently to keep the sauce smooth.
FAQs
Can I use frozen tortellini instead of refrigerated?
Absolutely! Frozen tortellini is a fantastic alternative, especially if that’s what you have on hand. Just expect the cook time to be a little longer—boil until the tortellini float to the top and are hot all the way through.
Is there a good substitute for Parmesan cheese?
You can use Pecorino Romano, Grana Padano, or even a vegetarian hard cheese if you prefer. They all bring a sharp, savory kick to your Pesto Tortellini and will melt into the sauce beautifully.
How can I make Pesto Tortellini vegan?
Choose a plant-based tortellini (many stores carry them now!), use a vegan pesto, and swap out the cream and Parmesan for your favorite dairy-free alternatives. The result is just as satisfying and vibrant.
Can I add other vegetables or proteins?
Of course! Stir in sautéed mushrooms, roasted red peppers, or artichoke hearts for extra flavor. Grilled chicken or shrimp also make fantastic additions, making your Pesto Tortellini even heartier.
What type Main Course
Classic basil pesto is the star, but feel free to experiment with sun-dried tomato pesto, arugula pesto, or anything you love. Every type adds its own punch of flavor, so the dish will never feel repetitive.
Final Thoughts
I can’t recommend trying this Pesto Tortellini enough—it’s the kind of meal that brings smiles to the table and makes you look effortlessly gifted in the kitchen. Whether you whip it up for busy weeknights or share it with friends, there’s just something special about classic flavors made quick, fresh, and satisfying. Happy cooking, and enjoy every twirly, cheesy bite!
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Pesto Tortellini Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in this creamy and flavorful Pesto Tortellini dish that combines cheese tortellini with a rich basil pesto sauce, cherry tomatoes, and baby spinach. It’s a quick and easy recipe perfect for a satisfying weeknight dinner.
Ingredients
Cheese Tortellini:
- 20 oz refrigerated cheese tortellini
Pesto Sauce:
- 1/2 cup basil pesto (store-bought or homemade)
- 1/4 cup heavy cream or half-and-half
- 1/4 cup grated Parmesan cheese (plus more for serving)
Others:
- 1 tablespoon olive oil
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach
- Salt and black pepper to taste
Instructions
- Cook Tortellini: Boil salted water, cook tortellini until al dente, drain, and set aside.
- Sauté Ingredients: In a skillet, sauté cherry tomatoes, add spinach until wilted.
- Combine: Reduce heat, stir in pesto and cream, add tortellini and Parmesan, season.
- Serve: Serve warm topped with Parmesan.
Notes
- You can add grilled chicken or cooked shrimp for extra protein.
- For a dairy-free version, use vegan pesto and omit the cream and cheese.
- This dish comes together quickly, making it perfect for weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 480
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 26 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 55 mg
