Pesto Tortellini is a quick, comforting pasta dish made with tender cheese-filled tortellini tossed in a creamy pesto sauce. It comes together in minutes and makes the perfect weeknight meal when you need something fast and satisfying.
A Quick Look at the Recipe
✅ Recipe Name: Pesto Tortellini
🕒 Ready In: ~15 minutes
👪 Serves: 4 servings
🍽 Calories: ~500 per serving (estimated)
🥣 Main Ingredients: Cheese tortellini, pesto, pine nuts, heavy cream, parmesan
📖 Dietary Info: Vegetarian; dairy-free option
👌 Difficulty: Easy - quick stovetop meal
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This creamy pesto tortellini recipe uses toasted pine nuts, fresh pesto, parmesan, and a splash of heavy cream to create a smooth, rich sauce that coats every bite. The lemon brightens the flavor, the cream softens the pesto, and the tortellini makes the dish feel hearty without any extra steps.
If you're building out your weeknight dinner plan, consider adding a few more fast and flavorful meals to your rotation. Browse quick favorites like Chicken Pesto Wrap, Salmon Poke Bowl, and Avocado Chicken Salad for more easy options you can get on the table any night of the week.
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Why You'll Love this Pesto Tortellini:
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.
Key Ingredients:
- cheese tortellini: Use fresh or refrigerated tortellini for the best texture and quickest cooking time.
- pesto: Store-bought or homemade pesto both work, choose one with high-quality olive oil and fresh basil.
- pine nuts: Toasting enhances their flavor and adds a subtle crunch.
- heavy cream: Helps create a creamy pesto sauce that clings to the pasta.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Swap the cream: Use half-and-half for a lighter sauce or canned coconut milk for a dairy-free version that still stays creamy.
- Use a different pesto: Try sun-dried tomato pesto, basil-spinach pesto, or store-bought vegan pesto for a new flavor profile.
- Switch the tortellini: Use spinach-ricotta tortellini, mushroom tortellini, or even ravioli for an easy twist that keeps the dish just as quick.
- Add vegetables: Stir in sautéed cherry tomatoes, spinach, peas, or zucchini to add color and extra nutrients.
- Boost the protein: Mix in grilled chicken, Italian sausage, or shrimp to turn this pesto tortellini into a heartier meal.
How to Make Pesto Tortellini:
- Step 1: Cook the tortellini according to package directions. Drain and set aside. Add pine nuts to a dry skillet over medium heat. Toast for 2-3 minutes, until golden.
- Step 2: Reduce the heat to low and stir the pesto and lemon juice. Let it warm gently for 1-2 minutes to infuse the flavors.
- Step 3: Add the heavy cream to the skillet. Stir until the sauce is smooth and heated through, but not boiling.
- Step 4: Add the cooked tortellini to the sauce and gently toss to coat evenly. Top with parmesan cheese and serve.
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 homemade 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.
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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.
Pesto Tortellini FAQs:
Pesto tortellini becomes a full meal when you add a protein or vegetable. Grilled chicken, shrimp, Italian sausage, spinach, cherry tomatoes, or peas all mix well with the creamy pesto sauce and turn it into a complete dinner.
Yes, pesto tortellini can be made dairy-free by using dairy-free tortellini and replacing the cream with coconut milk or a barista-style almond cream. Use a vegan pesto and dairy-free parmesan substitute to keep the sauce rich and flavorful.
Yes, this pesto tortellini recipe works perfectly with store-bought pesto. Choose a refrigerated pesto for the freshest flavor, and add a splash of lemon juice or heavy cream to help it coat the tortellini smoothly.
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Pesto Tortellini
Ingredients
- 12 ounces cheese tortellini
- ¼ cup pine nuts
- ½ cup pesto
- 1 tablespoon lemon juice
- ¼ cup heavy cream
- ¼ cup parmesan cheese
Instructions
- 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.
Nutrition
Notes
- 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 homemade 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.
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