Pesto Tortellini

Name: Pesto Tortellini
Cook time: 15 min
Total time: 15 min
Ingredients: 12 ounces cheese tortellini; ¼ cup pine nuts; ½ cup pesto; 1 tablespoon lemon juice; ¼ cup heavy cream; ¼ cup parmesan cheese

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This Pesto Tortellini recipe is one of the best easy dinner ideas. Using homemade pesto sauce or store-bought pesto sauce, this pesto pasta will soon be a family favorite.

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Pesto Tortellini is a great way to enjoy the fresh flavor of pesto. While you may find fancy pasta dishes with pesto, this easy dinner recipe does not have to be complicated to make!

Pre-made pesto from the grocery store can make this recipe very easy and simple to make. Homemade ingredients are always a great addition to any of your homecooked meals, so, if you have the time, try our homemade Cilantro Pesto to use in this recipe. The great thing about it? It only takes 10 minute to whip up.

This creamy Pesto Tortellini can be enjoyed a few different ways. Pair it with your favorite protein for a hearty, delicious meal that can feed the whole family. Or, serve it as a side dish as part of a bigger meal.

There’s so much flavor in this tortellini pasta dish already, but you can always spice things up by adding red pepper flakes or seasoning with black pepper.

Pesto Tortellini can be made in 15 minutes, making it a great quick weeknight meal, so don’t be afraid to try it tonight!

Why You’ll Love this Recipe:

Quick and easy: Ready in just 15 minutes—perfect for busy weeknights.
Creamy and flavorful: A rich pesto cream sauce with bright lemon and nutty parmesan in every bite.
Minimal ingredients: Just a handful of pantry staples make a satisfying, elevated dish.
Customizable: Add your favorite protein or swap in different pesto varieties.
Crowd-pleaser: A comforting pasta dish that’s great for both family dinners and casual entertaining.

Ingredients to Make Pesto Tortellini:

cheese tortellini: Use fresh or refrigerated tortellini for the best texture and quickest cooking time.
pesto: Store-bought or homemade both work—choose one with high-quality olive oil and fresh basil.
pine nuts: Toasting enhances their flavor and adds a subtle crunch.
lemon juice: Brightens the pesto and balances the richness of the cream.
heavy cream: Helps create a creamy pesto sauce that clings to the pasta.
parmesan: Adds a salty, nutty finish—freshly grated is ideal.

How to Make Pesto Tortellini:

Bring a large pot of salted water to a boil. Add the tortellini and cook according to package directions, usually 3–5 minutes. Drain and set aside.
While the tortellini cooks, add pine nuts to a dry skillet over medium heat. Toast for 2–3 minutes, stirring frequently, until golden and fragrant.
Reduce the heat to low and stir the pesto and lemon juice. Let it warm gently for 1–2 minutes to infuse the flavors.
Add the heavy cream to the skillet. Stir until the sauce is smooth and heated through, but not boiling.
Add the cooked tortellini to the sauce and gently toss to coat evenly. Top with parmesan cheese and serve.

Recommended Equipment

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Glass Mixing Bowl Set

Wooden Utensil Set

Measuring Cups & Spoons

Glass Measuring Cups

Spoon Rest with Lid Holder

Nonstick Ceramic Frying Pan

Recipe Notes & Tips:

Use Fresh Tortellini: For the best texture and fast cook time, choose fresh or refrigerated tortellini. Frozen works too—just increase the boiling time slightly.
Pesto Quality Matters: This recipe relies on pesto for flavor, so use a high-quality store-bought version or make your own pesto for the best results.
Lemon Juice Brightens: A splash of lemon cuts through the richness of the cream and pesto, adding balance and freshness.
Avoid Boiling the Sauce: Once the cream is added, use low heat to warm it through. Boiling can cause the sauce to separate or curdle.
Add Parmesan at the End: Stir in the cheese just before serving to melt it gently into the sauce and avoid clumping.
Make It a Full Meal: Add cooked chicken or shrimp after tossing the tortellini in the sauce for extra protein.

Serving Suggestions:

How to Store:

Refrigerate Leftovers: Store in an airtight container in the fridge for up to 3 days.
Reheat Gently: Warm in a skillet over low heat with a splash of cream or milk to loosen the sauce. Alternatively, microwave in 30-second intervals, stirring between each.
Do Not Freeze: Freezing is not recommended—the tortellini can become mushy and the cream sauce may separate when thawed.

FAQs:

Can I use frozen tortellini?

Yes, just boil according to package directions—usually a minute or two longer than fresh.

What can I use instead of pine nuts?

Toasted walnuts, almonds, or cashews are great substitutes if you need a more budget-friendly option.

Can I add vegetables?

Yes! Try tossing in sautéed mushrooms, spinach, cherry tomatoes, sun-dried tomatoes, or steamed broccoli for added flavor and nutrition.

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