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15-Minute Creamy Pesto Tortellini

This 15-Minute Creamy Pesto Tortellini is SO EASY! Creamy, comforting pasta with fresh basil pesto and Parmesan, ready in a flash for any weeknight.
Prep Time10 minutes
Cook Time7 minutes
Total Time17 minutes
Servings: 4 servings

Ingredients

  • 1 package fresh or frozen tortellini cheese-filled varieties work beautifully here
  • 1 cup fresh basil leaves the backbone of our vibrant pesto
  • 1/2 cup grated Parmesan cheese for that salty, nutty umami flavor
  • 1/3 cup pine nuts toasty and rich, essential for authentic pesto
  • 2 cloves garlic adds a sharp, aromatic kick
  • 1/2 cup olive oil use a good quality extra virgin for the best flavor
  • Salt and pepper to taste, simple seasonings to balance the dish
  • 1/2 cup heavy cream brings the luscious creaminess that makes this recipe stand out
  • Cherry tomatoes halved, fresh and juicy, perfect for garnish and pops of color
  • Grilled chicken or turkey optional, sliced, for an easy protein boost

Instructions

15-Minute Creamy Pesto Tortellini: From Prep to Plate

  • Fill a large pot with salted water and bring it to a boil. Add the fresh or frozen tortellini and cook according to the package instructions, usually about 3 to 5 minutes for fresh and 5 to 7 minutes for frozen. They’re done when they float to the surface and are tender but still have a slight bite. Drain the tortellini, reserving about 1/4 cup of the pasta water for later.
  • While the pasta cooks, toss the fresh basil leaves, pine nuts, grated Parmesan, garlic cloves, and a pinch of salt into your food processor or blender. Pulse a few times to chop everything up. Then, slowly drizzle in the olive oil while blending until you reach a smooth, vibrant green pesto. Taste and adjust salt and pepper as needed.
  • In a large skillet over medium heat, pour in the heavy cream and warm it gently for about 1-2 minutes until it’s just starting to simmer. Stir in the pesto, mixing well to create a creamy, fragrant sauce. If the sauce feels too thick, stir in a splash of the reserved pasta water to loosen it up to your desired consistency.
  • Add the drained tortellini to the skillet, tossing gently to coat each piece in the creamy pesto sauce. Allow everything to warm through for another minute or two. If you’re adding grilled chicken or turkey, now’s the time to fold it in so the flavors meld beautifully.
  • Dish out the creamy pesto tortellini onto plates or bowls. Garnish with halved cherry tomatoes for a burst of freshness and a sprinkle of extra Parmesan if you like. Serve immediately and enjoy!

Equipment

  • Large Pot
  • Food processor or blender
  • Large skillet or frying pan
  • Colander
  • Wooden Spoon or Spatula

Notes

  • Use whole wheat or gluten-free tortellini for a healthier or allergen-friendly alternative.
  • Substitute Parmesan with Pecorino Romano for a sharper, saltier flavor.
  • Store leftover pesto in the fridge with a thin layer of olive oil on top to keep it vibrant.
  • Reheat leftovers gently with a splash of cream or milk to maintain the creamy texture.
  • Try adding sautéed shrimp or mushrooms for a vegetarian protein boost.