Creamy Pesto Tortellini

$- 12 oz cheese tortellini - 1 cup heavy cream - 1 cup basil pesto - 1 cup cherry tomatoes, halved - 1 cup fresh spinach - 1/2 cup grated Parmesan cheese - 2 cloves garlic, minced - 2 tablespoons olive oil - Salt and pepper to taste For a tasty creamy pesto tortellini, you need good ingredients. Cheese tortellini gives a rich and cheesy base. You can use store-bought or make it from scratch. Heavy cream adds thickness and a smooth touch. Basil pesto brings that fresh, herby flavor we love. Cherry tomatoes add a pop of color and sweetness. Fresh spinach not only brightens the dish but also adds nutrition. Grated Parmesan cheese gives a salty kick and enhances the creaminess. Don't forget garlic and olive oil. They create a fragrant base for your sauce. Finally, seasoning like salt and pepper bring all the flavors together. Each ingredient plays a key role. Use fresh, high-quality items for the best taste. {{ingredient_image_1}} To start, fill a large pot with water and add a good amount of salt. Bring the water to a boil. This step is key for flavor. Once the water boils, add 12 oz of cheese tortellini. Cook the tortellini according to the package instructions. You want them to be al dente, which means they should be firm but not hard. This usually takes about 3 to 5 minutes. After cooking, drain the tortellini and set them aside. Next, grab a large skillet and heat 2 tablespoons of olive oil over medium heat. Add 2 cloves of minced garlic and sauté for about 1 minute. You want the garlic to smell great but not brown. Then, pour in 1 cup of heavy cream and bring it to a gentle simmer. Stir in 1 cup of basil pesto, mixing well. This creates a rich and creamy sauce that coats the tortellini perfectly. Now it's time to add some color and nutrients. Toss in 1 cup of halved cherry tomatoes and 1 cup of fresh spinach into the skillet. Cook this mix for about 3 to 5 minutes. The spinach should wilt and the tomatoes should soften a bit. Then, gently stir in the drained tortellini and 1/2 cup of grated Parmesan cheese. Mix everything until the tortellini is well coated. Season with salt and pepper to taste. Remove the skillet from heat and let it sit for a few minutes. This helps the sauce thicken up a little. To serve, dish the creamy pesto tortellini into shallow bowls. You can garnish with fresh basil leaves and an extra sprinkle of Parmesan cheese if you like. For a little flair, drizzle with more olive oil or add crushed red pepper flakes for a fun kick. To achieve creamy tortellini, use heavy cream. This adds richness. Stir the cream gently as it heats. When you mix in the pesto, it should blend smoothly. If you want a thicker sauce, let it simmer a bit longer. This helps the flavors meld together. Remember, the sauce will thicken more as it cools. Adding herbs can elevate your dish. Fresh basil adds a nice touch. You can also sprinkle in some oregano or thyme. If you want a kick, try crushed red pepper flakes. For cheese, use a mix of Parmesan and mozzarella. The mozzarella melts beautifully and adds stretch. For a lighter option, use half-and-half instead of cream. This cuts down on fat while keeping the dish creamy. You can also add more veggies. Spinach is great, but try zucchini or bell peppers. These add color and nutrients without extra calories. Pro Tips Use Fresh Pesto: For the best flavor, use fresh basil pesto instead of store-bought. You can easily make your own by blending fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil. Perfect Tortellini: Be careful not to overcook the tortellini. Cooking them until they are al dente ensures they stay firm and don’t become mushy when mixed with the creamy sauce. Adjust the Creaminess: If you prefer a lighter dish, you can substitute half of the heavy cream with chicken or vegetable broth for a delicious, less rich sauce. Garnish Wisely: For added flavor and presentation, garnish with freshly cracked pepper, a drizzle of balsamic reduction, or a sprinkle of toasted pine nuts. {{image_2}} You can add protein to your creamy pesto tortellini for extra flavor and nutrition. - Grilled chicken: Slice grilled chicken and mix it in. It adds a nice texture. - Shrimp: Sauté shrimp in olive oil until pink. Toss it in for a seafood twist. - Vegan proteins: Try using chickpeas or tofu. They bring protein without meat. Adding vegetables boosts nutrition and flavor. Here are some great options: - Seasonal vegetables: Use what’s fresh, like zucchini or bell peppers. They add color and taste. - Kale or arugula: Stir in these greens for a peppery kick. They also pack a nutrient punch. You can switch up the sauce to keep things interesting. - Spinach and walnut pesto: Blend spinach with walnuts for a new pesto flavor. It’s rich and tasty. - Sun-dried tomato cream sauce: Blend sun-dried tomatoes into the cream. This gives a sweet and tangy taste. These variations let you personalize your creamy pesto tortellini. It keeps every meal exciting and fresh! To store leftover tortellini, let it cool first. Place it in an airtight container. This helps keep it fresh. You can store it in the fridge for up to three days. When you're ready to eat, just reheat it gently. A microwave or skillet works well. Add a splash of cream or water to keep it moist. If you want to freeze portions, do so right after cooking. Let the dish cool completely. Then, place it in freezer-safe bags or containers. Remove as much air as possible. This helps prevent freezer burn. You can freeze the tortellini for up to three months. To reheat frozen tortellini, first, thaw it in the fridge overnight. Then, use a skillet over medium heat. Add a little cream to help it warm evenly. Stir gently until hot. You can also use a microwave, but cover it to keep moisture in. Enjoy your creamy pesto tortellini even after freezing! Yes, you can use homemade pesto. Fresh pesto adds great flavor. Just blend basil, garlic, nuts, cheese, and oil. This will give your dish a personal touch. To stop tortellini from sticking, add a little olive oil after draining. Toss gently. You can also stir them while cooking in boiling water. This keeps them separate and nice. Some great side dishes are garlic bread and a fresh salad. You can also serve roasted vegetables. These sides add balance and color to your meal. Yes, you can meal prep creamy pesto tortellini. Cook it, then store in airtight containers. Reheat it in a pan or the microwave. Add a splash of cream if it seems dry. Yes, you can make this dish gluten-free. Use gluten-free tortellini instead. Many brands offer tasty options. Just follow the cooking instructions on the package. Creamy pesto tortellini is an easy, delicious dish packed with flavor. You learned about key ingredients, cooking methods, and helpful tips. Personalize your meal with proteins or veggies and enjoy your custom creation. Remember to store leftovers properly for future meals. This dish is versatile and fun to make. Enjoy every creamy bite!$

Creamy Pesto Tortellini

A delicious and creamy pasta dish featuring cheese tortellini, basil pesto, and fresh vegetables.

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

Instructions

In a large pot, bring salted water to a boil. Add the cheese tortellini and cook 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 but not browned.
Pour in the heavy cream and bring to a gentle simmer. Stir in the basil pesto, mixing well to combine.
Add the halved cherry tomatoes and fresh spinach to the skillet. Cook for about 3-5 minutes, or until the spinach has wilted and the tomatoes are slightly softened.
Stir in the drained tortellini and grated Parmesan cheese, tossing everything together gently until evenly coated. Season with salt and pepper to taste.
Remove from heat and let it sit for a few minutes to allow the sauce to thicken slightly if desired.
Serve warm, garnished with fresh basil leaves and extra Parmesan cheese if desired.

Notes

Serve the dish in shallow bowls and drizzle with a little extra olive oil for shine. Add a sprinkle of crushed red pepper flakes for a pop of color and added heat.

Keyword creamy, pasta, pesto, tortellini, vegetarian