Creamy Pesto Tortellini
This Creamy Pesto Tortellini is a deliciously easy dish that combines rich cream with fresh pesto!
Servings: 4 servings
Ingredients
For the Sauce:
- 2 tablespoons butter for sautéing and adding richness
- 2 tablespoons flour to create a roux for thickening the sauce
- 1.5 cups heavy cream the creamy base that makes this dish indulgent
- 1 cup chicken broth or vegetable broth for added flavor and depth
- 1/3 cup pesto prepared, the star of the dish
- 1/4 cup grated parmesan cheese for extra cheesy goodness
- 3-8 ounces cheese tortellini frozen or refrigerated (about 2 bags)
- Chopped fresh basil for garnish and added freshness
Instructions
Cooking Instructions:
- In a large pot, bring salted water to a boil. Add the cheese tortellini and cook according to the package instructions until al dente. Drain the tortellini and set it aside, reserving a little pasta water in case you need to thin the sauce later.
- In a skillet over medium heat, melt the butter. Once melted, add in the flour and whisk continuously for about 1 minute, until the mixture is bubbly and golden.
- Gradually pour in the heavy cream and chicken or vegetable broth, whisking constantly to prevent lumps. Bring the mixture to a gentle simmer.
- Once the sauce is thickened, stir in the pesto and grated parmesan cheese. Mix well until the cheese is melted and the sauce is creamy.
- Add the cooked tortellini to the sauce, gently tossing to coat the pasta evenly. If the sauce is too thick, add a little reserved pasta water until you reach your desired consistency.
- Remove from heat and garnish with chopped fresh basil before serving. Enjoy your Creamy Pesto Tortellini warm!
Equipment
- Large Pot
- Skillet
- Whisk
- Measuring cups and spoons
- Wooden Spoon or Spatula
Notes
- Use high-quality pesto and parmesan for the best flavor.
- Don’t rush the roux to ensure a smooth sauce.
- Adjust the amount of pesto and cheese to suit your taste.
- This dish is versatile; feel free to add vegetables or proteins.