Pesto Tortellini

5 from 2 votes

This delicious Pesto Tortellini comes together beautifully and quickly with a homemade basil pesto sauce! Fresh and flavorful pesto made with basil, pine nuts, Parmesan cheese, quality olive oil and a hint of garlic and lemon with fresh cheese tortellini is a match made in heaven! Great for busy weeknights!

Course Main Course, Main Dish

Cuisine American, Italian

Keyword pesto tortellini, tortellini pasta, tortellini with pesto

Prep Time 10

Cook Time 2

Servings

Calories 736kcal

Author Trish - Mom On Timeout

Ingredients

20 ounces cheese tortellini fresh or frozen

For the pesto

2 cups fresh basil leaves
2 small garlic cloves minced
½ cup Parmesan cheese grated
¼ cup toasted pine nuts
⅓ cup extra virgin olive oil
½ lemon juiced
salt and pepper to taste

To serve

¼ cup Parmesan grated or shaved
toasted pine nuts
basil leaves

Instructions

Cook the tortellini according to the package instructions then drain and reserve ½ cup cooking water.
20 ounces cheese tortellini
To make the pesto, add all the ingredients except for salt and pepper to a food processor and process until mostly smooth. You can add a splash of water if the pesto looks too thick.
2 cups fresh basil leaves, 2 small garlic cloves, ½ cup Parmesan cheese, ¼ cup toasted pine nuts, ⅓ cup extra virgin olive oil, ½ lemon
Season the pesto to taste.
salt and pepper
Return the drained tortellini to the pan over a low heat and add the pesto. Mix well to coat the tortellini in the pesto and add a spash of reserved cooking water if needed.
Heat through then scatter over parmesan, pine nuts and basil leaves.
¼ cup Parmesan, toasted pine nuts, basil leaves
Serve immediately and enjoy!

Notes

Toasted Pine Nuts

Toasting the pine nuts will really amp up the flavor however un-toasted pine nuts also work well. If you are going to toast your pine nuts add them to a small dry skillet over medium heat, stirring frequently until lightly browned. Watch them carefully as they are easy to burn if left unattended.

Storage Information

Storage. This dish is best enjoyed fresh but can be stored in the refrigerator for up to 2 days. I don't recommend freezing the assembled dish as the pasta can get mushy when thawed.

Make Ahead. Making the pesto in advance is a great time-saver. It can be stored in the refrigerator for up to a week or frozen for up to a month. Just ensure it’s well-covered or stored in an airtight container to maintain freshness.

Freezing. The pesto can be frozen for up to a month. Store in a freezer safe, airtight container. Thaw overnight in the refrigerator before using.

Nutrition