Creamy Pesto Tortellini

$To make creamy pesto tortellini, you'll need: - 12 oz cheese tortellini (fresh or frozen) - 1 cup heavy cream - ½ cup basil pesto - ½ cup grated Parmesan cheese - 1 cup cherry tomatoes, halved - 2 cups fresh spinach - 2 tablespoons olive oil - 2 cloves garlic, minced - Salt and pepper to taste - Fresh basil leaves for garnish This mix creates a rich and tasty dish. The cheese tortellini shines in this recipe. You can use fresh or frozen tortellini based on your time and mood. If you need swaps, here are some ideas: - Tortellini: Try any stuffed pasta, like ravioli. - Heavy cream: Use half-and-half for a lighter option. - Basil pesto: Make your own or use sun-dried tomato pesto for a twist. - Parmesan cheese: Grana Padano or Pecorino Romano can work well. - Spinach: Kale or arugula can be fun replacements. These swaps keep the flavor while changing the dish's character. Don't hesitate to experiment! This dish can fit different diets with a few tweaks: - Gluten-free: Use gluten-free tortellini made from rice or corn. - Dairy-free: Substitute heavy cream with coconut milk and use vegan cheese. - Nut-free: Ensure the pesto does not contain nuts if you have allergies. These options let everyone enjoy creamy pesto tortellini. Cooking can be flexible, so adjust based on your needs! To start, fill a large pot with water. Add salt and bring it to a boil. Once the water bubbles, add 12 ounces of cheese tortellini. If you use fresh tortellini, cook for 3-5 minutes. Frozen tortellini needs 7-9 minutes. You want them tender but firm, known as al dente. After cooking, drain the tortellini and set it aside. Next, grab a large skillet. Heat 2 tablespoons of olive oil over medium heat. Add 2 cloves of minced garlic and let them cook for about 1 minute. You want the garlic to smell great but not burn. Now, toss in 1 cup of halved cherry tomatoes. Cook them for 3-4 minutes until they soften and release some juice. Lower the heat and pour in 1 cup of heavy cream. Stir it well with the garlic and tomatoes. Then, add ½ cup of basil pesto and ½ cup of grated Parmesan cheese. Keep stirring until the cheese melts and the sauce becomes creamy. It's time to mix everything! Add the drained tortellini to the skillet. Toss gently to coat the pasta in the creamy pesto sauce. Then, fold in 2 cups of fresh spinach. Heat for 2-3 minutes until the spinach wilts. Finally, season with salt and pepper to taste. Now, your creamy pesto tortellini is ready to enjoy! To get a creamy sauce, start with heavy cream. It makes the dish rich. Pour it into the skillet after cooking the garlic and tomatoes. Mix in the basil pesto and Parmesan cheese. Stir until smooth. If the sauce is too thick, add a little pasta water. This helps thin it out without losing flavor. Always cook tortellini in salted water. This adds flavor. Fresh tortellini cooks for about 3-5 minutes. Frozen takes 7-9 minutes. Check the package for exact times. To avoid sticky tortellini, stir gently while cooking. Drain it well before adding to the sauce. This keeps your dish from getting watery. Presentation matters! Serve your creamy pesto tortellini in shallow bowls. Add fresh basil leaves on top for color. A sprinkle of extra Parmesan cheese looks great too. For a pop of color, add some halved cherry tomatoes on the side. This makes your dish not only tasty but also beautiful! {{image_2}} You can add more greens to your creamy pesto tortellini. Spinach is great, but try these too: - Kale: Use chopped, fresh kale instead of spinach. - Arugula: Add arugula for a spicy flavor. - Peas: Sweet peas give a nice pop of color. Just toss them in the sauce with the tortellini. They will cook quickly and add a fun texture. Adding protein makes this dish heartier. Here are some tasty options: - Chicken: Use cooked, diced chicken for a filling meal. - Shrimp: Sauté shrimp in the skillet until pink and add them to the dish. - Bacon: Crumbled bacon adds a crunchy touch. Cook the protein first, then mix it in with the tortellini and sauce. You can make this dish fit your diet. Here’s how: - Cheese tortellini: Swap with a vegan tortellini. - Heavy cream: Use coconut cream or cashew cream as a base. - Parmesan cheese: Nutritional yeast works well for a cheesy flavor. These changes keep the dish delicious while making it vegan-friendly. Enjoy your creamy pesto with these fun twists! To keep your creamy pesto tortellini fresh, place leftovers in an airtight container. Let the dish cool down to room temperature first. This helps prevent moisture build-up, which can make your pasta soggy. Store the container in the fridge. Your tortellini will stay good for about 3 to 4 days. When you're ready to enjoy your creamy pesto tortellini again, use a microwave or a skillet. If using a microwave, heat in short bursts. Stir between each burst to avoid hot spots. If you prefer a skillet, add a splash of water or cream. Heat over low to medium heat while stirring gently. This keeps the sauce creamy and delicious. You can freeze creamy pesto tortellini for later! First, let it cool completely. Then, transfer it to a freezer-safe container or bag. Squeeze out as much air as possible to prevent freezer burn. It stays good for up to 3 months. When you’re ready to eat, thaw it in the fridge overnight. Reheat as mentioned above for a tasty meal! Yes, you can make creamy pesto tortellini ahead of time. Cook the tortellini and make the sauce. Then mix them together. Store them in a sealed container in the fridge. You can keep it for up to three days. When you're ready to eat, just reheat it on the stove. Add a splash of cream if the sauce gets too thick. Creamy pesto tortellini pairs well with many sides. You can serve it with: - A fresh green salad - Garlic bread - Roasted vegetables - Grilled chicken or shrimp for extra protein These sides add balance to your meal. They also bring more flavor to the table. To check if tortellini is cooked, taste one piece. It should be tender but still firm. This is known as al dente. Fresh tortellini usually cooks in about 3-5 minutes. Frozen tortellini takes a bit longer, about 7-9 minutes. If you see the pasta floating, it’s a good sign it's ready. This blog post covered the main steps to make creamy pesto tortellini. We explored key ingredients, helpful substitutions, and dietary options. Then, I shared clear instructions for cooking and making the sauce. You learned tips to ensure a creamy dish and ideas for fun variations. Lastly, I discussed how to store leftovers and answered common questions. Enjoy cooking this easy recipe and feel free to experiment with flavors!$

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

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Prep Time 10

Cook Time 10

Total Time 20

Course Main Course

Cuisine Italian

Servings 4 servings

Ingredients

12 oz cheese tortellini (fresh or frozen)
1 cup heavy cream
0.5 cup basil pesto
0.5 cup grated Parmesan cheese
1 cup cherry tomatoes, halved
2 cups fresh spinach
2 tablespoons olive oil
2 cloves garlic, minced
to taste salt and 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, usually about 3-5 minutes for fresh or 7-9 minutes for frozen. Drain and set aside.
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 let it burn.
Add the cherry tomatoes to the skillet and cook for 3-4 minutes until they start to soften. Stir occasionally.
Reduce the heat to low and pour in the heavy cream, stirring to combine with the garlic and tomatoes.
Mix in the basil pesto and grated Parmesan cheese, stirring until the cheese is melted and the sauce is creamy.
Add the cooked tortellini to the skillet, tossing it in the creamy pesto sauce to coat evenly.
Gently fold in the fresh spinach and heat for an additional 2-3 minutes until the spinach wilts.
Season with salt and pepper to taste.

Notes

Serve in shallow bowls, garnished with fresh basil leaves and extra Parmesan cheese.

Keyword creamy, pasta, pesto, tortellini