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pesto tortellini pasta

Pesto Tortellini Pasta

Juliette
Easy pesto tortellini pasta combines cheese tortellini with vibrant basil pesto for a quick, delicious Italian meal.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine Italian
Servings 4 Servings
Calories 420 kcal

Equipment

  • Large pot
  • Colander
  • Large mixing bowl
  • Whisk
  • Wooden spoon or spatula
  • Zester or grater
  • Chef’s knife and cutting board
  • Measuring cups and spoons

Ingredients
  

  • 1 20 oz package fresh cheese tortellini (refrigerated section)
  • 2/3 cup good-quality basil pesto store-bought or homemade
  • 1 tablespoon olive oil
  • 1 large shallot finely diced
  • 2 cloves garlic minced
  • 1/4 teaspoon crushed red pepper flakes optional
  • Kosher salt and black pepper to taste
  • 1 –2 tablespoons white balsamic vinegar to taste, optional
  • 1/4 cup half-and-half or heavy cream optional, for creamy sauce
  • 1 small lemon zest + 2 tablespoons juice
  • 1/2 cup freshly grated parmesan cheese divided
  • Cherry tomatoes halved (optional, for garnish)
  • Fresh basil leaves for garnish
  • Toasted pine nuts optional

Instructions
 

  • Bring a large pot of salted water to a boil. Add tortellini and cook until just al dente, following package instructions (usually 2–4 minutes). Reserve 1 cup pasta water, then drain.
  • In the empty pot, heat olive oil over medium. Add shallot, sauté 2 minutes until soft. Add garlic and red pepper flakes, sauté 1 minute more. Season with salt and pepper.
  • In a large mixing bowl, whisk together pesto, 1 tablespoon white balsamic vinegar, and cream if using. Slowly whisk in 1/4 cup reserved pasta water until emulsified.
  • Add cooked tortellini, sautéed shallot/garlic, lemon zest, lemon juice, and half the parmesan to the bowl. Toss gently to combine. Add more pasta water if needed for a silky sauce.
  • Taste and adjust seasoning with salt, pepper, extra pesto, vinegar, or lemon as desired.
  • Serve warm or at room temperature, garnished with cherry tomatoes, basil, pine nuts, and remaining parmesan.

Notes

Substitute gluten-free or vegan tortellini and dairy-free pesto to suit dietary needs.
For extra protein, add cooked chicken or white beans.
Excellent as a cold pasta salad for meal prep.
Keyword basil pesto, cheese tortellini salad, easy pasta, pesto tortellini pasta, vegetarian tortellini recipes