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.