Cheese tortellini, prepared pesto, and simple pantry staples combine to make a rich and decadent creamy pesto tortellini. It is filled with flavors like basil, garlic, and parmesan. This is a family friendly dinner that can be made in just 20 minutes.
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Servings: 8
Calories: 657kcal
Ingredients
2tablespoonsbutter
2tablespoonsflour
1.5cupheavy cream
1cupchicken brothor vegetable broth
1/3cuppesto prepared
1/4cupgrated parmesan cheese
38ouncescheese tortellinifrozen or refrigerated (about 2 bags)
Garnish
chopped fresh basil
Instructions
In a large skillet, melt the butter over medium heat. Once ist starts to foam, whisk in the flour and cook for 30-60 seconds.
Slowly whisk in the broth mixing until smooth. Bring to a simmer, then begin to whisk in the heavy cream slowly until it is fully combined. Bring to a simmer again and allow to simmer for 2-3 minutes.Whisk in the pesto and grated parmesan cheese until smooth.
Add the frozen tortellini (without cooking) straight to the pesto cream sauce, mix, and simmer for 4-5 minutes or until the tortellini is heated and tender.
Garnish with freshly chopped basil and serve immediately.
Notes
Substitutions:
Heavy Cream - Use equal parts half and half.
Chicken Broth - Use chicken stock or vegetable broth
Parmesan Cheese - Romano or Grana Padano are good alternatives.
Cheese Tortellini - Any flavor of tortellini can be used instead as long as it pairs well with pesto and is either refrigerated or frozen.
How to Store: To save leftovers, separate into meal sized portions and then place in an airtight container and store in the refrigerator for 3-4 days. Unfortunately this recipe is not freezer friendly. I do not recommend freezing Creamy Pesto Tortellini.How to Reheat: This creamy pesto tortellini can be reheated in the microwave using 30 second bursts, or on the stovetop over low heat. If the sauce has thickened, add a splash of stock or water to loosen it up.How to Scale:This recipe can easily be halved to reduce the number of servings, or doubled in a large Dutch oven or stock pot to serve a crowd.