Description
This quick and delicious pesto tortellini recipe is perfect for busy weeknights.
Ingredients
- 20 ounces fresh cheese tortellini
- 1/2 cup heavy cream
- 1/2 cup basil pesto
- 1/4 cup grated parmesan cheese, plus extra for garnish
- 1 heaping cup frozen peas
- kosher salt and fresh cracked black pepper, to taste
Instructions
- Cook the tortellini according to package directions in very salty water. Drain and set aside.
- Return the empty pasta pot to the stove over medium heat. Add heavy cream and basil pesto; whisk them together until smooth. Cook for 2-3 minutes, until the sauce just barely begins to simmer.
- Add cooked tortellini, peas, and parmesan cheese to pot. Stir to combine. Taste and add kosher salt and a few turns of black pepper as needed.
- Top with additional parmesan cheese (optional) and serve immediately.
Notes
Additions and Substitutions. Add a few Tablespoons of fresh lemon juice to this sauce for extra brightness and acidity. Add a pinch of red pepper flakes for a bit of heat. Swap the heavy cream for half and half if you like. Add extra protein (chicken, shrimp, sausage, beans), veggies (asparagus, broccoli, corn), or greens (spinach, kale, arugula) to make this pasta a bit heartier. Add extra cream and/or pesto if you find you need more sauce.
This is a very forgiving recipe, and the final flavor will depend almost entirely on the pesto and tortellini you use. Don't be afraid to riff and make adjustments to suit your tastes!
A note about parmesan. For best results, buy a block of real Parmigiano-Reggiano cheese, and shred or grate it yourself (pre-shredded cheese is often coated with preservatives that prevent it from melting smoothly). Strict vegetarians should look for parmesan cheese made without animal rennet.
