Creamy Pesto Tortellini

$To make creamy pesto tortellini, gather these ingredients: - 12 oz cheese tortellini (fresh or frozen) - 1 cup heavy cream - 1/2 cup homemade or store-bought pesto - 1/2 cup grated Parmesan cheese - 1 cup cherry tomatoes, halved - 2 cups fresh spinach, roughly chopped - 2 tablespoons olive oil - 2 cloves garlic, minced - Salt and pepper to taste - Pinch of red pepper flakes (optional) - Fresh basil leaves for garnish If you need to make swaps, here are some ideas: - Use half-and-half instead of heavy cream for less fat. - Swap Parmesan with Pecorino Romano for a bolder taste. - Try spinach with kale for a different green flavor. - Use store-bought tortellini if you don’t have time to make your own. You can boost the flavor with these add-ins: - Add cooked chicken or shrimp for protein. - Toss in sun-dried tomatoes for a tangy touch. - Sprinkle in pine nuts for a crunchy texture. - Mix in artichoke hearts for an extra burst of flavor. These choices let you customize the dish to your taste. Enjoy making your creamy pesto tortellini! {{ingredient_image_1}} To cook the tortellini, start by boiling salted water in a large pot. Once the water bubbles, add 12 oz of cheese tortellini. Follow the package instructions until the tortellini is al dente. This usually takes about 3 to 5 minutes. After cooking, drain the tortellini in a colander. Save 1/2 cup of pasta water for later. This water helps adjust the sauce's thickness. Next, grab a large skillet and heat 2 tablespoons of olive oil over medium heat. Add 2 minced garlic cloves to the pan. Sauté the garlic for about 1 minute. Watch closely to prevent burning. Once fragrant, pour in 1 cup of heavy cream. Stir the cream and let it simmer for 2 to 3 minutes. The cream will thicken a bit. Then, mix in 1/2 cup of pesto and 1/2 cup of grated Parmesan cheese. Stir until the cheese melts into the sauce. If the sauce feels too thick, add a little reserved pasta water. This helps create a smooth, creamy texture. Now it’s time to bring everything together. Add 1 cup of halved cherry tomatoes and 2 cups of roughly chopped fresh spinach to the sauce. Cook for another 2 to 3 minutes. This wilts the spinach and softens the tomatoes. Then, gently toss in the cooked tortellini. Make sure every piece is well coated with the creamy pesto sauce. Season with salt, pepper, and a pinch of red pepper flakes if you like some heat. Remove from heat and let it rest for a minute. Serve hot, garnished with fresh basil leaves for a lovely touch. To cook tortellini well, always use a large pot. Fill it with water and add salt. Bring the water to a full boil before adding the tortellini. This helps keep the pasta from sticking. Follow the package instructions for the cooking time. Usually, it takes about 3-5 minutes. Test a piece to make sure it’s al dente, or firm to the bite. Once done, drain the tortellini but keep some pasta water. This water helps to thicken your sauce later. To get a creamy texture, heat the heavy cream slowly. Stir it often so it doesn’t burn. After adding the garlic, let it bubble for 2-3 minutes. This lets it thicken up nicely. When you mix in the pesto and Parmesan, keep stirring. If the sauce gets too thick, add a bit of the reserved pasta water. This will help reach that creamy consistency you want. Feel free to adjust the recipe to suit your taste. For a lighter option, use half-and-half instead of heavy cream. You can also swap out the Parmesan for a dairy-free cheese if needed. If you like heat, add more red pepper flakes. For extra flavor, throw in sautéed mushrooms or bell peppers. Don’t forget to mix in your favorite vegetables, like zucchini or asparagus, for added nutrition. Pro Tips Use Fresh Pasta: Fresh tortellini cooks faster and has a superior texture compared to frozen. If available, opt for fresh for the best results. Customize Your Pesto: Experiment with different types of nuts or cheeses in your pesto for a unique flavor. Try walnuts or pecorino for a twist! Perfecting the Sauce: If the sauce becomes too thick, gradually add reserved pasta water to achieve your desired creaminess without compromising flavor. Garnish for Flavor: Fresh basil not only enhances presentation but also adds a burst of flavor. Don’t skip this step for a restaurant-quality finish! {{image_2}} If you want a vegetarian option, skip the meat. You can add more veggies to make it hearty. Try bell peppers, zucchini, or mushrooms. Roasted vegetables add a nice touch too. You could even mix in some artichoke hearts for a unique taste. For extra protein, chicken or shrimp works great. Cook the chicken until golden and tender. Add it to the creamy sauce. For shrimp, sauté them in the skillet for a few minutes. Just make sure they turn pink and are cooked all the way through. This will give your dish a tasty boost. You can change up the flavor by using different pestos. Try sun-dried tomato pesto for a rich taste. If you like nuts, walnut or almond pesto adds a nice crunch. Each type of pesto creates a unique twist on the classic creamy pesto tortellini. Mix and match to find your favorite! To store leftovers, place the creamy pesto tortellini in an airtight container. Make sure it cools first. Store it in the fridge for up to three days. This keeps it fresh and tasty. If you want to keep it longer, consider freezing it. When reheating, use a skillet for best results. Add a splash of cream or water to keep it moist. Heat over medium until warm, stirring often. You can also use the microwave. Heat in short bursts, stirring in between. This helps avoid hot spots. Freezing is a great option for this dish. To freeze, let it cool completely. Then, place it in a freezer-safe container. It can last up to three months in the freezer. When ready to eat, thaw it overnight in the fridge. Reheat as described above for the best taste. To make homemade pesto, you need fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil. Start by adding 2 cups of fresh basil leaves to a food processor. Next, add 2 cloves of garlic, 1/4 cup of pine nuts, and 1/2 cup of grated Parmesan. Pulse these ingredients until they are finely chopped. Slowly pour in 1/2 cup of olive oil while the processor runs. Blend until smooth. Add salt and pepper to taste. This pesto is fresh and full of flavor. Yes, you can use gluten-free tortellini. Many brands now offer gluten-free options made from rice or corn. Just make sure to check the packaging for cooking instructions. Gluten-free tortellini may have a slightly different texture, but it will still taste great with the creamy pesto sauce. Creamy pesto tortellini pairs well with light side dishes. Here are some options: - Garlic bread: A classic choice that adds crunch and flavor. - Mixed green salad: Use arugula, spinach, and a light vinaigrette. - Roasted vegetables: Try zucchini, bell peppers, or asparagus for a healthy touch. - Caprese salad: Fresh tomatoes, mozzarella, and basil complement the dish well. These sides balance the richness of the tortellini and enhance your meal. This blog post covered how to make creamy pesto tortellini. We looked at key ingredients, substitutions, and flavor add-ins. I shared step-by-step cooking instructions and tips for the best texture. We explored variations, including vegetarian and protein options. You learned how to store leftovers safely and answered common questions. In the end, creamy pesto tortellini is versatile and easy to customize. Enjoy experimenting with it in your kitchen!$

A delicious and creamy pasta dish featuring cheese tortellini, fresh spinach, and cherry tomatoes, all tossed in a rich pesto sauce.

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Italian

Servings 4

Calories 500 kcal

Ingredients

12 oz cheese tortellini (fresh or frozen)
1 cup heavy cream
0.5 cup homemade or store-bought pesto
0.5 cup grated Parmesan cheese
1 cup cherry tomatoes, halved
2 cups fresh spinach, roughly chopped
2 tablespoons olive oil
2 cloves garlic, minced
to taste salt and pepper
pinch red pepper flakes (optional)
for garnish fresh basil leaves

Instructions

In a large pot, bring salted water to a boil. Cook the tortellini according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant, being careful not to burn it.
Pour the heavy cream into the skillet and stir well to combine with the garlic. Let it simmer for about 2-3 minutes, allowing it to thicken slightly.
Stir in the pesto and grated Parmesan cheese. Mix until the cheese is melted and the sauce is creamy. If the sauce is too thick, gradually add reserved pasta water until you reach the desired consistency.
Add the halved cherry tomatoes and chopped spinach to the sauce. Cook for another 2-3 minutes until the spinach wilts.
Toss in the cooked tortellini, ensuring they are well coated with the creamy pesto sauce. Season with salt, pepper, and red pepper flakes (if using) to taste.
Remove from heat and let it rest for a minute. Serve immediately, garnished with fresh basil leaves.

Notes

Feel free to adjust the amount of pesto based on your taste preference.

Keyword creamy, pasta, pesto, tortellini, vegetarian