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- 12 ounces cheese tortellini (fresh or frozen) - 1 cup heavy cream - 1/2 cup pesto sauce (store-bought or homemade) - 1 cup cherry tomatoes, halved - 1 cup baby spinach - 1/4 cup grated Parmesan cheese - 2 tablespoons olive oil - 2 cloves garlic, minced - Salt and pepper to taste - Fresh basil leaves for garnish Gathering the right ingredients is key for this creamy pesto tortellini. First, you need cheese tortellini, either fresh or frozen. The rich cheese flavor pairs well with the creamy sauce. Next, grab heavy cream to make the dish smooth and rich. You can use store-bought or homemade pesto sauce for a burst of flavor. Cherry tomatoes add a sweet and juicy touch, while baby spinach gives a pop of color and nutrition. Don’t forget the grated Parmesan cheese. It adds depth to the sauce. Olive oil and garlic are essential for sautéing and building flavor. Use salt and pepper to bring everything together. Finally, fresh basil leaves are a must for garnish. They add a fresh note and a beautiful finish. With these ingredients, you’re ready to create a delightful meal. To start, you need to bring a large pot of salted water to a boil. This step is key for flavor. Once the water is boiling, carefully add the cheese tortellini. If you use fresh tortellini, cook it for about 3 to 5 minutes. For frozen tortellini, it may take longer, around 7 to 10 minutes. Keep an eye on it to avoid overcooking. When done, drain the tortellini and set it aside. Remember to save a bit of the pasta water for later. Next, you will prepare the creamy sauce. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 2 cloves of minced garlic to the skillet. Sauté the garlic for about 1 to 2 minutes. You want it fragrant but not burnt. Then, pour in 1 cup of heavy cream, stirring it well with the garlic. Bring this mixture to a gentle simmer. Now it’s time to mix all the flavors. Stir in 1/2 cup of pesto sauce into the cream. This adds a burst of flavor. Let this simmer for an additional 2 to 3 minutes. If the sauce gets too thick, add a splash of your reserved pasta water. Next, add the cooked tortellini, along with 1 cup of halved cherry tomatoes and 1 cup of baby spinach. Gently toss everything together until well-coated in that creamy pesto sauce. Let it cook for another 2 to 3 minutes. This way, the spinach wilts down and everything heats through. Finally, sprinkle 1/4 cup of grated Parmesan cheese over the dish. Stir until the cheese melts into the sauce. Season with salt and pepper to taste. Serve with fresh basil leaves for a lovely touch! To make the sauce just right, use pasta water. This water has starch. It helps the sauce stick to the tortellini. If your sauce is too thick, add a little water until it feels smooth. You also want to balance the flavors. Taste the sauce before serving. If it needs more flavor, add salt or pepper. You can also add more pesto if you want a stronger taste. Time matters when cooking tortellini. Fresh tortellini cooks fast, usually 3-5 minutes. Frozen tortellini takes longer, about 7-10 minutes. Always check the package for the best time. Be careful not to overcook the tortellini. If you do, it can become mushy. As soon as it floats, it's often ready. Drain it right away to keep it firm. Garnishing makes your dish pop! Use fresh basil leaves on top for a beautiful look. You can also sprinkle more Parmesan cheese for extra flavor. When serving, use large bowls to show off the creamy pesto tortellini. You can add a side salad or some crusty bread for a complete meal. {{image_2}} You can switch up the pasta to suit your taste. Try penne or farfalle for a new twist. If you need a vegan option, use plant-based cream and vegan cheese. This way, everyone can enjoy creamy pesto tortellini. Want to add some protein? Grilled chicken or shrimp works great. It gives the dish a nice boost. You can also toss in veggies like bell peppers or zucchini. These add color and nutrition. Pair your creamy pesto tortellini with a fresh side salad. A mix of greens, tomatoes, and cucumbers is perfect. For a cozy touch, serve with garlic bread or a warm baguette. These sides make the meal feel complete and satisfying. To store leftovers, first let the tortellini cool down. Then, transfer it to an airtight container. Make sure it is sealed tightly to keep out air. You can store it in the fridge for up to three days. To keep it fresh, avoid adding extra sauce until you reheat it. This helps maintain the right texture. For freezing, use a freezer-safe container or a heavy-duty freezer bag. Portion the tortellini to make thawing easier later. Squeeze out as much air as possible before sealing. You can freeze it for up to three months. When ready to use, place it in the fridge overnight to thaw. Reheat pasta dishes gently to avoid turning them soggy. The best method is to use a skillet. Add a splash of milk or cream and heat on low. Stir often to mix the sauce evenly. If you prefer the microwave, use a microwave-safe bowl. Cover it loosely and heat in short intervals, stirring in between. This keeps your creamy pesto tortellini delicious and enjoyable! The best way to make pesto sauce is to blend fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil. Start with basil and garlic in a food processor. Add nuts and cheese next. Drizzle in olive oil while blending until smooth. Adjust salt and pepper to taste. You can also use a mortar and pestle for a more traditional approach. This method creates a bright, flavorful sauce perfect for many dishes. Yes, you can make creamy pesto tortellini ahead of time. Prepare the dish up to the point of mixing in the tortellini and veggies. Store it in the fridge for up to two days. When ready to serve, heat it on the stove over low heat. Add a splash of water or more cream if it seems too thick. This way, you can enjoy a delicious meal without much work on busy days. To adjust the recipe for larger servings, simply multiply each ingredient by the number of servings you need. For example, if you want to serve eight, use 24 ounces of tortellini and double the other ingredients. Make sure to use a larger pot for cooking and a bigger skillet for mixing. Keep an eye on cooking times, as larger amounts may need slight adjustments to ensure everything cooks evenly. Absolutely! You can use homemade tortellini in this recipe. Just make sure to cook them until they float, which usually takes about 3-5 minutes. Homemade tortellini adds a special touch to your dish. It enhances the flavor and texture, making your creamy pesto tortellini even more delightful. This creamy pesto tortellini dish combines key ingredients like tortellini, heavy cream, and pesto. We explored cooking methods and practical tips to get the best results. Variations let you customize flavors and add protein or veggies. Remember to store leftovers properly and reheat them with care to keep the taste fresh. In cooking, creativity shines. Enjoy trying different flavors and making this dish your own. Happy cooking!

Creamy Pesto Tortellini

Indulge in a delightful dish with this creamy pesto tortellini recipe! In just 20 minutes, you can create a rich and flavorful meal that combines cheese tortellini, fresh spinach, and cherry tomatoes, all smothered in a luscious pesto cream sauce. Perfect for busy weeknights or impressing guests, this tasty dish is a must-try.
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Ingredients
  

12 ounces cheese tortellini (fresh or frozen)

1 cup heavy cream

1/2 cup pesto sauce (store-bought or homemade)

1 cup cherry tomatoes, halved

1 cup baby spinach

1/4 cup grated Parmesan cheese

2 tablespoons olive oil

2 cloves garlic, minced

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Cook the Tortellini: In a large pot, bring salted water to a boil. Add the tortellini and cook according to package instructions (usually about 3-5 minutes for fresh, longer for frozen). Drain and set aside, reserving a bit of the pasta water.

    Prepare the Sauce: In a large skillet over medium heat, add the olive oil and minced garlic. Sauté for about 1-2 minutes until fragrant, being careful not to burn the garlic.

      Add the Cream: Pour the heavy cream into the skillet, stirring to combine with garlic. Bring it to a gentle simmer.

        Mix in the Pesto: Stir in the pesto sauce until fully incorporated into the cream. Allow the mixture to simmer for another 2-3 minutes, thickening slightly. If the sauce is too thick, add a splash of reserved pasta water until desired consistency is reached.

          Combine the Ingredients: Add the cooked tortellini, cherry tomatoes, and baby spinach to the skillet. Gently toss everything together until well-coated in the creamy pesto sauce. Cook for an additional 2-3 minutes until the spinach wilts and everything is heated through.

            Finish with Cheese: Sprinkle the grated Parmesan cheese over the tortellini and stir until melted and combined. Season with salt and pepper to taste.

              Serve: Divide the creamy pesto tortellini into bowls and garnish with fresh basil leaves for added freshness.

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