Pesto Tortellini
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.
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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