If you’re looking for a restaurant-quality pasta dish that’s surprisingly easy to make at home, this Tortellini in Creamy Pesto Sauce is about to become your new favorite meal. I’ve perfected this recipe to deliver maximum flavor with minimal effort, combining cheese-filled tortellini with a silky pesto cream sauce that clings perfectly to every pasta fold.
Ingredients
- 1 pound fresh cheese tortellini
- 1 cup high-quality basil pesto (homemade or store-bought)
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tablespoons butter
- 1/4 cup reserved pasta water
- Salt and black pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook tortellini according to package instructions, but subtract 1 minute from the recommended time. Remember to reserve 1/4 cup of pasta water before draining.
- While the pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant, being careful not to brown it.
- Pour in the heavy cream and bring to a gentle simmer. Reduce heat to medium-low and cook for 2-3 minutes until it starts to thicken slightly.
- Stir in the pesto and mix until well combined. Add the Parmesan cheese and stir until melted and smooth.
- Add the cooked tortellini to the sauce and gently toss to coat. If the sauce seems too thick, gradually add the reserved pasta water until you reach your desired consistency.
- Season with salt and pepper to taste, and garnish with fresh basil leaves if desired.
Cook Time and Serving Size
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4-6 people
Recipe Notes
- For the best results, use refrigerated tortellini rather than dried – it has a better texture and cooks more quickly.
- The sauce will continue to thicken as it cools, so don’t worry if it seems a bit loose when first combined.
- To reheat leftovers, add a splash of cream or milk to loosen the sauce, and warm gently over medium-low heat.
- If using store-bought pesto, look for one without added oils as the first ingredient – you want the basil to be the star.
- For a lighter version, you can substitute half-and-half for the heavy cream, though the sauce won’t be quite as rich.
- The pasta water is crucial – its starchy content helps create a silky smooth sauce that perfectly coats the tortellini.
Tortellini in Creamy Pesto Sauce
A restaurant-quality pasta dish that's surprisingly easy to make at home, combining cheese-filled tortellini with a silky pesto cream sauce.
Ingredients
- 1 pound fresh cheese tortellini
- 1 cup high-quality basil pesto homemade or store-bought
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 3 cloves garlic minced
- 2 tablespoons butter
- 1/4 cup reserved pasta water
- Salt and black pepper to taste
- Fresh basil leaves for garnish optional
Instructions
- Bring a large pot of salted water to a boil. Cook tortellini according to package instructions, but subtract 1 minute from the recommended time. Remember to reserve 1/4 cup of pasta water before draining.
- While the pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant, being careful not to brown it.
- Pour in the heavy cream and bring to a gentle simmer. Reduce heat to medium-low and cook for 2-3 minutes until it starts to thicken slightly.
- Stir in the pesto and mix until well combined. Add the Parmesan cheese and stir until melted and smooth.
- Add the cooked tortellini to the sauce and gently toss to coat. If the sauce seems too thick, gradually add the reserved pasta water until you reach your desired consistency.
- Season with salt and pepper to taste, and garnish with fresh basil leaves if desired.
