Pesto Tortellini Recipe

This pesto tortellini recipe turns simple ingredients into a meal that tastes like you fussed for hours.

Cheese-filled pasta gets coated in a vibrant green pesto sauce that’s creamy, garlicky, and packed with fresh basil flavor.

It cooks in one pot in just 15 minutes, making it perfect for busy weeknights when you want something delicious without the hassle.

The dish looks impressive enough for company but easy enough for solo dining.

Leftovers taste great cold straight from the fridge, though you probably won’t have any.

Kids love the fun tortellini shape while adults appreciate the sophisticated pesto flavor.

What Makes This Dish Special

• The pesto sauce clings to every cheese-filled tortellini perfectly
• It looks like you spent all day cooking but takes 15 minutes
• People will ask which restaurant made it – surprise them with the truth

Ingredient Notes

• Tortellini: Fresh cooks in 2-3 minutes, frozen takes 4-5 minutes
• Pesto: Good quality jarred works, homemade tastes fresher
• Cream: Heavy cream makes richest sauce, half-and-half works too
• Parmesan: Freshly grated melts better than pre-shredded cheese
• Garlic: One clove adds flavor without overpowering

Why You’ll Love This Recipe

• Faster than waiting for pizza delivery
• Only uses one pot for easy cleanup
• Tastes just as good reheated next day
• Simple ingredients with big flavor payoff

How To Make Pesto Tortellini

Ingredients

• 1 lb cheese tortellini (fresh or frozen)
• 1/2 cup prepared basil pesto
• 1/4 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 garlic clove, minced
• 1/4 tsp black pepper
• 1/4 tsp salt

Step-by-Step Instructions

1. Cook tortellini in boiling water according to package directions
2. Drain pasta, reserving 1/2 cup cooking water
3. In same pot, combine pesto, cream and garlic over low heat
4. Add cooked tortellini and toss to coat in sauce
5. Stir in Parmesan cheese, salt and pepper
6. Add reserved pasta water if sauce seems too thick
7. Serve immediately with extra Parmesan if desired

Cook and Prep Times

• Preparation Time: 5 minutes
• Cooking Time: 10 minutes
• Additional Time: 0 minutes
• Total Time: 15 minutes

Nutrition Information

• Servings: 4
• Calories: 450
• Fat: 24g
• Protein: 18g
• Carbohydrates: 42g

Quick Tips

Save pasta water before draining – it helps thin sauce if needed.

Undercook tortellini by 1 minute since it keeps cooking in sauce.

Add 1 cup baby spinach with pesto for extra veggies. Try sun-dried tomatoes or pine nuts as toppings.

Leftovers keep 3 days in fridge – reheat with splash of milk.

For vegan version, use dairy-free tortellini and pesto.

Double recipe for meal prep – it reheats well.