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Pesto Tortellini

Sonja Overhiser

This pesto tortellini recipe makes a quick weeknight meal or side dish! Drape the tender pasta in this creamy, herby sauce.

Prep
10 min
Cook
5 min
Total
15 min
Yield
6
Pesto Tortellini

Ingredients 5

  • 18 ounces refrigerated cheese tortelloni (or refrigerated tortellini)*
  • ¾ cup homemade basil pesto or purchased**
  • ¼ cup heavy cream
  • ¼ cup 2% milk
  • ¼ teaspoon kosher salt

Method 2

  1. 01

    Start a large pot of well-salted water to boil. Boil the pasta until al dente according to the package instructions (usually around 2 minutes).

  2. 02

    Place all ingredients in a saucepan. Simmer over medium heat until the sauce just starts to thicken, about 1 to 2 minutes. Stir the tortellini into the sauce and serve. If desired, top with grated Parmesan cheese.

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