Pesto Tortellini
This pesto tortellini is the dinner I make when we have approximately zero time and everyone’s still hungry. You literally cook cheese tortellini, toss it with pesto, and serve it with Parmesan cheese – that’s it. The whole thing takes about 15 minutes from start to finish, which makes it perfect for activity nights, late practices, or those evenings when cooking feels impossible. It’s vegetarian as written, and you can easily adjust the pesto amount for kids who are still learning to like it. Pair it with some frozen peas or a simple side salad, and you’ve got a complete meal that always hits the spot.
“We need food right now!”
This is the meal I make when we have minimal time and maximal appetites. And it’s exactly the meal my mom would make for those exact situations. I remember having it after soccer practice as a teen, with a side of frozen peas.
And here we are, roughly 30 years later, eating the same meal, on the same kind of night. It’s fast, filling, and everyone loves it. It’s…
⏱️ Ready in 15 minutes: Boiling water takes the most time here, refrigerated tortellini only takes 3 minutes to cook.
🧀 Just 3 ingredients: Cheese tortellini, pesto, and Parmesan cheese. That’s it! (Plus peas if you’re going to add a veggie.)
👨👩👧👦 Kid-friendly: Most kids love cheese tortellini, and you can easily set aside plain pasta for those who aren’t sure yet.
💪 Actually filling: This isn’t one of those meals where everyone’s hungry again in an hour – it’s hearty and satisfying.
🛒 Pantry-friendly: Keep frozen tortellini and jarred pesto on hand and you always have an emergency dinner ready.
You’ll also want to try my spaghetti and meat sauce, penne pomodoro, or sausage and broccoli pasta next time.
Ingredient Notes
You’ll need some fresh ingredients and pantry staples to bring this pesto pasta to the dinner table: cheese tortellini (any variety will work), prepared pesto, and Parmesan cheese for serving.
Emily’s Tips & Tricks
- Pro tip: Don’t overcook the tortellini or it turns mushy and falls apart. Fresh or frozen tortellini usually cooks in just 2-3 minutes, so watch it closely. It should be tender but still have a little bite to it. Drain it immediately when it’s done and toss with pesto while it’s still hot so the sauce coats evenly.
- Feeding kids without pressure: Set aside some plain tortellini before adding the pesto for kids who aren’t sure about it yet. You can also let them add their own pesto at the table so they control how much they get. Serve with a familiar side like fruit, bread, or milk to round out the meal if this is new to them.
- Variations: Make it creamy by whisking 1-2 tablespoons of heavy cream into the pesto. Use sun-dried tomato pesto or red pesto for a different flavor. Try different tortellini fillings like spinach and ricotta or mushroom. You can also use any short pasta shape if you can’t find tortellini – ravioli, orecchiette, or penne all work.
Pesto Tortellini Recipe
- Prep Time: 12 minutes
- Cook Time: 3 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Cuisine: Italian
- Diet: Vegetarian
Description
This pesto tortellini recipe uses just 3 ingredients and comes together in 15 minutes flat. Perfect for busy weeknights when you need dinner fast.
Ingredients
- 20 oz. cheese tortellini (fresh or frozen)
- 1/2 to 3/4 cup prepared pesto (store-bought or homemade)
- 1–2 tbsp. reserved pasta water (for tossing)
- Parmesan cheese (for serving)
- freshly cracked black pepper (for serving)
- red pepper flakes (optional, for serving)
Instructions
- Bring a large pot of water to a rolling boil over high heat. Salt the water generously (it should taste like the sea). Add tortellini and cook according to package directions, usually 3-4 minutes for fresh and 5-7 minutes for frozen. The tortellini is done when it floats to the surface and the pasta is tender but still has a slight bite. Before draining, use a measuring cup or ladle to scoop out 1-2 tablespoons of the starchy pasta water and set aside.
- Drain the tortellini in a colander, but do not rinse. Return the hot tortellini to the warm pot (off heat). Add 1/2 cup of the pesto and the reserved pasta water to the pot. Toss gently with a wooden spoon or silicone spatula to coat each piece evenly. The pasta water will help the pesto coat the tortellini smoothly and prevent it from being too thick or clumpy. Taste and add more pesto if desired for a more heavily coated pasta. Adjust seasoning if needed.
- Transfer the pesto tortellini to serving bowls or a large serving platter. Serve immediately with Parmesan cheese, freshly cracked black pepper, and red pepper flakes on the side so everyone can customize their portions.
Notes
Storage: Store leftover pesto tortellini in an airtight container in the fridge for 2-3 days. The pasta will absorb some of the pesto as it sits, so it might look a little dry when you reheat it. Just add a splash of olive oil or a tiny bit of water to loosen it up.
Ingredients: Any cheese tortellini works here – fresh, frozen, or dried. I prefer fresh or frozen because they cook faster, but dried works if that’s what you have (it’ll just take 7-10 minutes instead of 3). For pesto, homemade is amazing, but jarred is totally fine and way more realistic for a 10-minute meal. Store-bought pesto varies widely in quality, so find a brand you like and stick with it. Kirkland refrigerated pesto is my favorite.
Serve with: This is filling enough on its own, but you can add a simple vegetable side like sautéed frozen peas, roasted broccoli, or a bagged salad. Garlic bread or a crusty baguette is always a hit. To make this a heartier meal, add cooked shredded chicken, toasted pine nuts, roasted cherry tomatoes, or crispy panko breadcrumbs on top.
Serving Suggestions
No judgement if dinner is just…this. But, if you want to add a side or two to add in some nutrition or heartiness to the meal, here are a few favorites.
- Frozen Sauteed Peas
- Simple Green Salad
- Lemon Kale Salad
- Garlic Bread
- Fresh fruit
About the Author
Emily Dingmann is a recipe developer and founder of My Everyday Table, where she helps busy families take the stress out of weeknight dinners. With a Bachelor of Science in Nutrition and over 20 years of experience, Emily specializes in simple, nourishing recipes and weekly meal plans that actually work for everyday life. She’s a Certified Intuitive Eating Counselor who believes delicious food and good nutrition go hand in hand.
Get started: Weeknight Dinners Guide | Weekly Meal Plans | About Emily
Food styling and photography by Loren Runion.
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