Pesto tortellini is a quick and tasty meal that brings comfort to your table! Soft little pasta pockets filled with cheese are tossed in a vibrant green pesto sauce.
It’s delightful how the fresh basil and garlic in the pesto complement the creamy tortellini perfectly. I like to add some cherry tomatoes for a pop of color and sweetness! 🍅
Key Ingredients & Substitutions
Tortellini: Cheese-filled tortellini is a staple in this recipe. For a different flavor, try spinach or mushroom tortellini. If you’re gluten-free, look for gluten-free tortellini options.
Basil: Fresh basil is key for the pesto’s flavor. If you don’t have basil, you can use parsley or cilantro, but the taste will change. I prefer fresh over dried for that vibrant punch!
Pine Nuts: Pine nuts give the pesto a nutty flavor, but walnuts or even almonds make great substitutes. Many say walnuts add a slightly richer taste, which I enjoy.
Parmesan Cheese: Freshly grated Parmesan works best, but you can use Pecorino Romano for a sharper taste. Nutritional yeast is a nice vegan alternative if you’re skipping dairy.
Cherry Tomatoes: These add a burst of sweetness. If they’re out of season, sun-dried tomatoes can bring in a different yet delicious flavor.
How Do I Make the Perfect Pesto?
Creating a light and vibrant pesto is easier than you might think. Here’s how to get it just right:
- Use fresh basil and make sure to wash and dry the leaves thoroughly to avoid excess moisture.
- Pulse the basil, nuts, and garlic in the food processor before adding oil. This helps prevent clumping.
- When adding olive oil, do it slowly to help emulsify the ingredients well. This gives a creamy texture.
- Always taste! Adjust the salt, pepper, and cheese to suit your preference.
With these tips and techniques, your pesto tortellini will turn out deliciously every time! Enjoy every bite!
Pesto Tortellini
Ingredients You’ll Need:
- For the Tortellini:
- 1 package (about 9 oz) cheese-filled tortellini
- For the Pesto:
- 1 cup fresh basil leaves, packed
- 1/4 cup pine nuts (or walnuts as a substitute)
- 1/2 cup grated Parmesan cheese, plus extra for garnish
- 2 cloves garlic, minced
- 1/2 cup extra virgin olive oil
- Salt and freshly ground black pepper, to taste
- For the Additional Ingredients:
- 1/2 cup cherry tomatoes, halved
- Optional: fresh basil leaves for garnish
- Optional: small handful of pumpkin seeds for crunch
Time Estimate:
This recipe takes about 10 minutes of prep time and approximately 5 minutes of cooking time. In just 15 minutes, you can have a delicious, comforting dish ready to enjoy!
Step-by-Step Instructions:
1. Cook the Tortellini:
Start by bringing a large pot of salted water to a boil. Add the cheese-filled tortellini and cook them according to the package instructions until they are al dente, usually about 3-5 minutes. Once cooked, drain the tortellini and set them aside. Remember to reserve about 1/4 cup of the pasta water—it will be helpful later!
2. Make the Pesto:
While the tortellini is cooking, it’s time to prepare the pesto! In a food processor, add the fresh basil leaves, pine nuts (or walnuts), grated Parmesan cheese, and minced garlic. Pulse the mixture until it’s coarsely chopped.
3. Blend in the Olive Oil:
With the food processor running, slowly drizzle in the extra virgin olive oil. Keep blending until the pesto is smooth and creamy. Taste your pesto and season it with salt and freshly ground black pepper according to your liking.
4. Combine with Tortellini:
In a large mixing bowl, combine the cooked tortellini with the fresh pesto. If the sauce seems too thick, don’t worry! Just add a little bit of the reserved pasta water until it coats the tortellini evenly.
5. Add the Cherry Tomatoes:
Next, gently fold in the halved cherry tomatoes for an extra burst of flavor and color! If you’re using pumpkin seeds for some crunch, sprinkle those in too.
6. Serve and Enjoy:
Your pesto tortellini is ready to shine! Serve it immediately garnished with extra shavings of Parmesan cheese and a few fresh basil leaves to make it look beautiful. Dig in and enjoy every tasty bite!
Bon appétit! 🌟
Can I Use Store-Bought Pesto Instead?
Absolutely! Store-bought pesto can save you time, and it can taste great as well. Just use about 1/2 to 3/4 cup of your favorite store-bought pesto in place of making it from scratch.
What Can I Substitute for Pine Nuts?
If you don’t have pine nuts on hand, walnuts, almonds, or even pecans are excellent substitutes. They will slightly alter the flavor but will still yield a delicious pesto!
How Should I Store Leftovers?
Store any leftover pesto tortellini in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of olive oil or water if needed to loosen the sauce.
Can I Add More Vegetables?
Definitely! Feel free to add sautéed spinach, zucchini, or bell peppers for added color and nutrition. Just cook them separately before adding them to the pasta for the best texture.
