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Pesto Tortellini

Pesto Tortellini
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5 from 2 reviews

This pesto tortellini recipe makes a quick weeknight meal or side dish! Drape the tender pasta in this creamy, herby sauce.

Ingredients

Scale
  • 18 ounces refrigerated cheese tortelloni (or refrigerated tortellini)*
  • 3/4 cup homemade basil pesto or purchased**
  • 1/4 cup heavy cream
  • 1/4 cup 2% milk
  • 1/4 teaspoon kosher salt 

Instructions

  1. Start a large pot of well-salted water to boil. Boil the pasta until al dente according to the package instructions (usually around 2 minutes).
  2. Place all ingredients in a saucepan. Simmer over medium heat until the sauce just starts to thicken, about 1 to 2 minutes. Stir the tortellini into the sauce and serve. If desired, top with grated Parmesan cheese.

Notes

*Tortelloni is large tortellini that you can find in the refrigerated section. Do not substitute dried tortellini.

**The flavor is best with homemade pesto. But if basil is not in season, look for fresh pesto that’s refrigerated in the produce section for better flavor than jarred. Or, use a jarred pesto you love!