Creamy Pesto Tortellini

$- 12 oz cheese tortellini - 1 cup heavy cream - 1/2 cup basil pesto - 1/4 cup grated Parmesan cheese - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 cup cherry tomatoes, halved - Salt and pepper to taste - Fresh basil leaves for garnish To make this creamy pesto tortellini, start with the main ingredients. Cheese tortellini brings a rich flavor. Heavy cream adds a smooth texture. Basil pesto gives that fresh herb taste we all love. Grated Parmesan cheese adds saltiness and depth. Next, gather additional ingredients. Olive oil is great for sautéing. Minced garlic adds a lovely aroma. Cherry tomatoes bring sweetness and color. Don’t forget salt and pepper; they enhance all the flavors. Fresh basil leaves are perfect for garnish. Now you’re ready to dive into cooking! Each ingredient plays a role in making this dish rich and tasty. Use fresh ingredients for the best flavor. Enjoy each bite of this delightful meal! {{ingredient_image_1}} To cook the tortellini, start by bringing a large pot of salted water to a boil. Add 12 ounces of cheese tortellini to the boiling water. Cook it according to the package instructions until it is al dente. This usually takes about 2 to 3 minutes. Al dente means the pasta is firm but cooked through. Don't overcook it! Once done, drain the tortellini and set it aside. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 3 minced garlic cloves and sauté them for about 1 minute until they smell nice. Be careful not to burn the garlic. Next, add 1 cup of halved cherry tomatoes and cook for 3 to 4 minutes until they soften. Then, reduce the heat to low. Pour in 1 cup of heavy cream, stirring gently to mix it with the garlic and tomatoes. Gradually add in 1/2 cup of basil pesto, stirring until it blends well with the cream. Now it's time to toss the cooked tortellini in the creamy sauce. Add the drained tortellini to the skillet and mix it gently to coat each piece with the sauce. Stir in 1/4 cup of grated Parmesan cheese and season with salt and pepper to taste. Let everything cook for an extra 2 to 3 minutes to heat through. When serving, garnish each plate with fresh basil leaves and a sprinkle of Parmesan cheese for a nice finish. Enjoy your meal! - Choosing the right pesto: Select a fresh basil pesto for the best taste. Look for brands with quality ingredients. You can also make your own for a personal touch. - Adding spices or herbs: To boost flavor, add a pinch of red pepper flakes. Fresh herbs like parsley or thyme can also elevate the dish. - Tips for perfect garlic sautéing: Heat the olive oil first before adding garlic. Sauté for just a minute until fragrant. Avoid burning the garlic for a better taste. - Thickening the sauce: If your sauce is too thin, let it simmer longer. This helps the cream reduce and thicken up nicely. - Best ways to serve creamy pesto tortellini: Serve the tortellini in shallow bowls for a lovely presentation. This allows the sauce to shine. - Garnishing ideas: Top with fresh basil leaves and an extra sprinkle of Parmesan. This adds a pop of color and flavor. Pro Tips Perfectly Cook Pasta: Always cook tortellini in a large pot of boiling, salted water to ensure even cooking and prevent sticking. Enhance Flavor: Consider adding a pinch of red pepper flakes to the garlic while sautéing for an extra kick of heat. Customize Your Sauce: Feel free to mix in additional vegetables like spinach or bell peppers for added nutrition and flavor. Make It Creamy: For an even creamier sauce, substitute half of the heavy cream with cream cheese or mascarpone. {{image_2}} You can switch up the tortellini flavors. Try spinach or mushroom tortellini for a twist. If you want a dairy-free option, use coconut cream or cashew cream. Both give a rich texture without dairy. To make your dish heartier, add protein. Chicken or shrimp works great. Just cook them in the skillet before adding the garlic. For more veggies, toss in spinach or bell peppers. They add color and nutrients to your meal. If you want a creamless option, use vegetable broth instead of cream. This keeps the flavor but cuts down on calories. You can also experiment with different types of pesto. Try sun-dried tomato pesto or arugula pesto for new flavors. To store leftovers of creamy pesto tortellini, let it cool first. Transfer it into an airtight container. Make sure to keep it in the fridge. It can last up to three days. When you want to reheat, use a skillet over low heat. Add a splash of cream or water to keep it moist. Stir occasionally to heat evenly. You can also use the microwave. Heat in short bursts, stirring in between. Freezing creamy pesto tortellini is easy. First, let it cool completely. Then, put it in a freezer-safe container. Label the container with the date. It can stay frozen for up to three months. To thaw, move it to the fridge overnight. For quicker thawing, place it in cold water. After thawing, reheat in a skillet with a bit of cream. Stir often to warm it through. Enjoy your tasty meal later! To make this dish vegetarian, skip any meat. The cheese tortellini adds great flavor. You can add more veggies like spinach, zucchini, or bell peppers. They will cook quickly and add extra color. A sprinkle of nuts, like pine nuts, can add crunch too. This meal pairs well with several sides. A simple green salad adds freshness. Garlic bread is a great choice for some crunch. You can also serve steamed veggies, like broccoli or green beans, for added nutrition. A light soup can round out the meal nicely. Yes, store-bought pesto works well. Choose a high-quality brand for the best taste. Check the ingredients, and pick one with fresh basil and no added preservatives. Just mix it into the cream as you would with homemade pesto. This saves time and still delivers great flavor. This blog post showed you how to make creamy pesto tortellini. We covered the main and additional ingredients, plus step-by-step cooking instructions. You learned tips for enhancing flavor and different ways to serve this dish. We also discussed variations and storage options. I hope you feel ready to create your own pasta dish. Enjoy experimenting with flavors and sharing this meal with others. Cooking can be simple and fun!$

A delicious and creamy pasta dish featuring cheese tortellini tossed in basil pesto and topped with cherry tomatoes and Parmesan.

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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
1 cup heavy cream
1/2 cup basil pesto
1/4 cup grated Parmesan cheese
2 tablespoons olive oil
3 cloves garlic, minced
1 cup cherry tomatoes, halved
to taste salt and pepper
for garnish fresh basil leaves

Instructions

In a large pot of boiling salted water, cook the cheese tortellini according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
Add the cherry tomatoes to the skillet and cook for 3-4 minutes until they start to soften.
Reduce the heat to low and pour in the heavy cream, stirring gently to combine with the garlic and tomatoes.
Gradually add the basil pesto, stirring to fully integrate it into the cream.
Add the cooked tortellini to the skillet and toss to coat the pasta in the creamy pesto sauce.
Stir in the grated Parmesan cheese and season with salt and pepper to taste. Let it cook for an additional 2-3 minutes to heat everything through.
Serve hot, garnished with fresh basil leaves and an extra sprinkle of Parmesan if desired.

Notes

Serve hot and garnish with fresh basil and extra Parmesan if desired.

Keyword creamy, pasta, pesto, quick meal, tortellini