Creamy Pesto Tortellini
Cheese-filled tortellini tossed in a vibrant basil pesto sauce with a splash of cream for richness.
Total
12 min
Prep
5 min
Cook
7 min
Serves
2
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Recipe serves 2
Ingredients
- 9 ounces Refrigerated cheese tortellini
- 0.5 cup Basil pesto
- 0.25 cup Heavy cream
- 2 tablespoons Grated Parmesan cheese(optional)
- 4 leaves Fresh basil leaves(optional)
Instructions
- 1
Bring a large pot of salted water to a boil and cook the tortellini according to package directions, usually about 3 to 4 minutes.
- 2
While the pasta cooks, whisk together the basil pesto and heavy cream in a large skillet over medium-low heat until warmed through and slightly bubbling.
- 3
Drain the tortellini, reserving two tablespoons of pasta water, and toss the pasta directly into the pesto cream sauce.
- 4
Stir gently to coat, adding the reserved pasta water if the sauce is too thick, and serve immediately topped with Parmesan cheese.
Nutrition per serving
Calories
540
27% of a 2,000 kcal day
| Protein | 18 g |
| Carbohydrate | 42 g |
| Fat | 36 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 890 mg |
Goes well with this
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