Go Back
- 12 oz cheese tortellini (fresh or frozen) - 1 cup heavy cream - 1/2 cup prepared basil pesto - 1/4 cup grated Parmesan cheese - 1 cup cherry tomatoes, halved - 2 cups fresh spinach - 2 cloves garlic, minced - 2 tablespoons olive oil - Salt and pepper to taste - Optional: pine nuts for garnish The ingredients for creamy pesto tortellini come together to create a rich and vibrant dish. You start with cheese tortellini, which brings a nice texture and flavor. I love using fresh tortellini, but frozen works well too. Just make sure to follow package instructions for cooking. Next, the heavy cream adds a silky richness. It makes the sauce smooth and luscious. The prepared basil pesto gives that fresh, herby taste, which is key in this dish. You can use store-bought pesto for ease or make your own if you have time. For additional flavor, I like to add grated Parmesan cheese. It gives a salty kick that makes everything pop. Cherry tomatoes add a burst of sweetness and color. Their juicy bites contrast nicely with the creamy sauce. Fresh spinach is great for a pop of green and adds some nutrition too. Garlic enhances the overall flavor profile, infusing the dish with warmth and aroma. Olive oil is essential for sautéing the garlic, helping it release its flavor without burning. Finally, season with salt and pepper to balance everything out. If you want to add a special touch, consider using pine nuts as a garnish. They add a delightful crunch and nutty flavor, making your dish even more appealing. This blend of ingredients makes creamy pesto tortellini a sure winner for dinner. For the full recipe, check out the section above. Step 1: Start by boiling salted water in a large pot. This helps flavor the tortellini. Once the water boils, add 12 ounces of cheese tortellini. Cook them according to the package instructions until they are al dente. Step 2: After cooking, drain the tortellini and set them aside. Make sure not to rinse them. This keeps the starch on the pasta, which helps the sauce stick later. Step 3: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 2 minced garlic cloves to the oil. Sauté the garlic for about one minute. You want it fragrant but not browned. Step 4: Next, pour in 1 cup of heavy cream and 1/2 cup of prepared basil pesto. Stir to mix well. Bring this mixture to a gentle simmer. The cream and pesto will blend to create a rich sauce. Step 5: Now, add 2 cups of fresh spinach and 1/4 cup of grated Parmesan cheese to the skillet. Stir until the spinach wilts and the cheese melts. This makes the sauce creamy and delicious. Step 6: Carefully mix the cooked tortellini into the sauce. Toss gently to coat each piece evenly. If the sauce looks too thick, add a splash of pasta cooking water. This will help reach your desired consistency. Step 7: Fold in 1 cup of halved cherry tomatoes. Season with salt and pepper to taste. Let everything heat through for another 2 to 3 minutes. This step adds freshness and color to the dish. Enjoy this creamy pesto tortellini as a delightful dinner option! For the full recipe, check out the detailed instructions above. To enhance the creamy pesto sauce, you can adjust its thickness using pasta water. After cooking your tortellini, save a cup of that starchy water. If your sauce feels too thick, add a splash of this water. It helps the sauce cling to the pasta perfectly. Using fresh herbs, like basil or parsley, can boost flavor. Fresh herbs brighten the dish and make it taste more vibrant. Just chop them finely and stir them in before serving. Be careful not to overcook the tortellini. Cook them until they’re al dente, as they will continue to cook when you mix them with the sauce. This way, they stay tender and don't become mushy. When sautéing garlic, do it slowly to prevent burning. Garlic can turn bitter if it cooks too long. Aim for a light golden color, which means it’s ready for the next step. For a beautiful presentation, serve your creamy pesto tortellini in individual bowls. Top each serving with extra grated Parmesan and a sprinkle of toasted pine nuts. These add a nice crunch and visual appeal. A drizzle of extra pesto on top provides a pop of color. It also invites your guests to dig in right away! The vibrant green pesto contrasts nicely with the creamy sauce and adds an extra layer of flavor. For the complete method to create this dish, check out the Full Recipe. {{image_2}} You can change things up by using different pasta. Instead of tortellini, try gnocchi or fettuccine. Both options work well with the creamy sauce. Gnocchi adds a soft, pillowy texture, while fettuccine gives more bite. You can also switch your pesto. Sun-dried tomato pesto brings a rich, tangy flavor. You can even make your own by blending sun-dried tomatoes, nuts, and olive oil. This gives you a unique twist and keeps your dish exciting. If you want a vegan version, use cashew cream. Just blend soaked cashews with water until smooth. Add nutritional yeast for a cheesy flavor without dairy. This keeps your dish creamy and delicious. For gluten-free options, look for gluten-free tortellini. Many brands offer tasty alternatives made from rice or corn. You can enjoy this dish without worrying about gluten. Pair creamy pesto tortellini with garlic bread for a satisfying meal. The crispy bread complements the creamy sauce well. A fresh salad with greens, cucumbers, and a light dressing also works nicely. When it comes to wine, a crisp Sauvignon Blanc is a great choice. Its acidity balances the richness of the dish. If you prefer red, a light Pinot Noir can also pair well. Enjoy these combinations for a full and delightful dining experience. For the full recipe, check out the detailed instructions above. To store leftovers of creamy pesto tortellini, place them in an airtight container. Make sure the container is sealed well to keep out air and moisture. You can store it in the fridge for up to three days. If you wait too long, the flavors may fade, and the pasta might become mushy. You can freeze creamy pesto tortellini if you have extra. To do this, let the pasta cool completely. Then, pack it in a freezer-safe container or bag. Try to remove as much air as possible to avoid freezer burn. It can last for up to three months. When you are ready to eat, thaw it in the fridge overnight. To reheat creamy pesto tortellini, you have two easy options: microwave or stovetop. For the microwave, place a portion in a bowl and cover it loosely. Heat for one minute, then stir and check the temperature. If it needs more time, heat in short bursts. For the stovetop, put the pasta in a pan with a splash of water or cream. Heat over low to medium heat, stirring often until hot. This method keeps the sauce creamy and helps the pasta stay tender. How do I make homemade pesto? To make homemade pesto, blend fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil. Start with 2 cups of basil, a clove of garlic, 1/4 cup of pine nuts, and 1/2 cup of Parmesan. Add about 1/2 cup of olive oil. Blend until smooth. Adjust to taste with salt and pepper. You can also add lemon juice for a fresh kick. Can I use frozen tortellini for this recipe? Yes, you can use frozen tortellini. Just cook it according to the package instructions. Frozen tortellini saves time and still tastes great. It cooks quickly and mixes well with the creamy pesto sauce. What can I use instead of heavy cream? You can use half-and-half or coconut cream as a lighter option. For a dairy-free choice, try cashew cream or almond milk. These substitutes work well and keep the dish creamy. Adjust the amount based on your taste. Can I skip the spinach or substitute other greens? Absolutely! You can skip spinach if you prefer. Kale or arugula are great substitutes. They both add flavor and nutrients. You can also use frozen spinach if fresh greens are not available. How can I add protein to this dish? To add protein, consider cooked chicken, shrimp, or even chickpeas. Grilled chicken pairs nicely with the creamy sauce. For a vegetarian option, try adding white beans or tofu for extra protein. Is this dish suitable for meal prep? Yes, this dish is perfect for meal prep. You can make it ahead of time and store it in the fridge. Just reheat it on the stove or microwave. The flavors blend well, making it taste even better on the second day. Check the [Full Recipe](#) for easy steps! This tortellini dish is simple and full of flavor. Start with fresh or frozen cheese tortellini, and make a creamy pesto sauce that really shines. Add in spinach and cherry tomatoes for color and taste. Remember to adjust the sauce thickness and use fresh herbs for a boost. You can switch ingredients easily to fit your needs. Store leftovers right to keep them tasty. Enjoy this meal with great sides and drinks for a complete experience. Make this recipe your own and share it with others!

Creamy Pesto Tortellini

Indulge in the rich flavors of creamy pesto tortellini with this simple and delicious recipe! In just 20 minutes, you can create a mouthwatering dish featuring tender cheese tortellini, velvety heavy cream, and fresh spinach, all tossed together in a vibrant basil pesto sauce. Perfect for dinner or a special occasion, this creamy pesto tortellini is sure to impress. Click to explore the full recipe and make a delightful meal tonight!
Print Recipe Pin Recipe

Ingredients
  

12 oz cheese tortellini (fresh or frozen)

1 cup heavy cream

1/2 cup prepared basil pesto

1/4 cup grated Parmesan cheese

1 cup cherry tomatoes, halved

2 cups fresh spinach

2 cloves garlic, minced

2 tablespoons olive oil

Salt and pepper to taste

Optional: pine nuts for garnish

Instructions
 

Cook the Tortellini: In a large pot of boiling salted water, cook the cheese tortellini according to package instructions until al dente. Drain and set aside.

    Prepare the Creamy Pesto Sauce: In a large skillet over medium heat, add the olive oil and minced garlic. Sauté for about 1 minute until fragrant but not browned.

      Add Cream & Pesto: Pour in the heavy cream and stir in the prepared basil pesto. Bring the mixture to a gentle simmer.

        Mix in Spinach and Cheese: Add the fresh spinach and half of the Parmesan cheese to the skillet. Stir until the spinach is wilted and the cheese melts into the sauce.

          Combine Tortellini with Sauce: Add the cooked tortellini to the skillet, tossing gently to coat the pasta evenly with the creamy pesto sauce. If the sauce is too thick, you can add a splash of pasta cooking water to reach your desired consistency.

            Add Cherry Tomatoes: Fold in the halved cherry tomatoes and season with salt and pepper to taste. Allow to heat through for 2-3 minutes.

              Serve: Once everything is heated and well combined, remove from heat.

                Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4

                  - Presentation Tips: Serve the tortellini in individual bowls, and sprinkle with the remaining Parmesan cheese and a few toasted pine nuts for crunch. Drizzle a little extra pesto on top for a pop of color.