Creamy Pesto Tortellini
Cheese tortellini tossed in a creamy pesto sauce made with butter, flour, broth, heavy cream, pesto, and Parmesan.
Servings: 8 servings
Ingredients
Ingredients
- 2 tablespoonsbutter
- 2 tablespoonsflour
- 1.5 cupheavy cream
- 1 cupchicken broth or vegetable broth
- 1/3 cuppesto prepared
- 1/4 cupgrated parmesan cheese
- 38 ouncescheese tortellini frozen or refrigerated (about 2 bags)
- chopped fresh basil
Instructions
Instructions
- In a large skillet over medium heat, melt 2 tablespoons butter until it becomes foamy.
- Whisk in 2 tablespoons flour and cook, whisking constantly, for 30–60 seconds to form a roux.
- Slowly whisk in 1 cup chicken broth (or vegetable broth) until the mixture is smooth. Bring the mixture to a gentle simmer.
- Gradually whisk in 1.5 cups heavy cream until fully combined. Bring back to a simmer and let it simmer 2–3 minutes, whisking occasionally, until the sauce slightly thickens.
- Whisk in 1/3 cup prepared pesto and 1/4 cup grated Parmesan until the sauce is smooth.
- Add 38 ounces cheese tortellini (frozen or refrigerated) directly to the sauce, stirring to coat. Simmer gently for 4–5 minutes, stirring occasionally, until the tortellini are heated through and tender.
- Remove from heat, garnish with chopped fresh basil, and serve immediately.
Equipment
- Large Skillet
- Whisk
- Spoon
Notes
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.
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.