Cheese Tortellini with Basil Pesto (Edit recipe)

This easy cheese tortellini with basil pesto is made in just 20 minutes with only 4 ingredients. This meal is great for busy weeknight or for easy lunches!

5 minutes

15 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	66
Fat:	8 g
Carbohydrates:	22 g
Protein:	7 g
Cholesterol:	36 g
Sodium:	258 mg
Fiber:	1 g
Sugars:	1 g
Calculated per serving.

by scarlatifamilykitchen

View original recipe

Serves: 4

Ingredients

16 oz Tortellini, cheese
1 cup Homemade Fresh Basil Pesto (click for recipe), or store-bought
0.25 cup Heavy Cream (Whipping Cream)
0.25 cup Parmesan Cheese, for serving

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cook the tortellini in boiling salted water until al dente, according to the package directions.
While the tortellini is cooking, the homemade pesto can be made or this step can be used if store bought pesto is being used.
When the tortellini is cooked to al dente, drain all but ¼ cup of the pasta cooking water from the pasta.
Return the pasta back to the pot and toss with pesto, reserved pasta water and the heavy cream.
Serve hot, topped with extra parmesan cheese, if desired.

Notes

Tortellini - Dried or fresh tri-color tortellini may be used as well as regular cheese or spinach cheese tortellini.
Meat - Add grilled chicken, Italian sausage or meatballs to the finished sauce.
Storage - Keep leftovers in an airtight container in the refrigerator for 3-5 days. Reheat in the microwave or on the stovetop over low heat. A little bit of extra cream or broth can be added, if needed.