Pesto tortellini is a fun and colorful dish that combines stuffed pasta with a fresh and flavorful basil pesto. It’s quick to make and perfect for a busy day!
There’s something about the cheesy tortellini swimming in that vibrant pesto that makes my heart sing! I love to sprinkle some parmesan on top for an extra treat. Yum!
Key Ingredients & Substitutions
Tortellini: I recommend using cheese tortellini for a creamy texture. If you’re looking for a different flavor, try spinach or meat-filled tortellini. For a gluten-free option, look for gluten-free pasta.
Basil: Fresh basil is key for that vibrant flavor. If you’re out, you could use store-bought pesto or even arugula for a peppery substitute, but it won’t taste quite the same!
Pine Nuts: These nuts add a lovely crunch, but you can swap them for walnuts or sunflower seeds if you’re on a budget or have a nut allergy.
Parmesan Cheese: Freshly grated Parmesan is best for flavor. If you’re dairy-free, nutritional yeast is a great alternative, giving that cheesy flavor without the dairy.
Olive Oil: Extra-virgin olive oil brings richness. You can use avocado oil for a neutral flavor or even add a dash of lemon juice for a zesty twist.
How Do You Make a Smooth and Flavorful Pesto?
Making pesto is easy, but getting a smooth texture takes some care. Here’s how to do it right:
- Start by blending the basil, garlic, and pine nuts first. This ensures they’re finely chopped.
- Slowly stream in the olive oil while the processor is running. This helps emulsify the oil with the other ingredients, resulting in a creamy pesto.
- Scrape down the sides of the bowl if needed, so everything gets blended evenly.
- Adjust seasoning at the end; you might need a pinch more salt or pepper!
With these tips, you’ll create a delightful pesto that perfectly coats your tortellini. Enjoy your meal!
How to Make Pesto Tortellini
Ingredients You’ll Need:
- 1 package (9 ounces) refrigerated cheese tortellini
- 1 cup fresh basil leaves, packed
- 1/4 cup pine nuts (plus extra for garnish)
- 1/2 cup freshly grated Parmesan cheese
- 1/3 cup extra-virgin olive oil
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- Optional garnish: fresh basil leaves and extra Parmesan cheese
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and cook. You’ll spend a few minutes boiling the tortellini and blending the pesto, making it a quick and delicious meal that’s perfect for any day of the week!
Step-by-Step Instructions:
1. Cook the Tortellini:
Begin by bringing a large pot of salted water to a boil. Once the water is bubbling, add the cheese tortellini. Cook according to the package instructions, usually around 3 to 5 minutes, until they’re al dente (firm to the bite). Drain the pasta and set it aside. Don’t forget to reserve a little pasta water in case you need to loosen the pesto later!
2. Prepare the Pesto:
While the tortellini cooks, it’s time to make the pesto! In a food processor, combine the fresh basil leaves, pine nuts, grated Parmesan cheese, and minced garlic. Pulse the mixture until everything is finely chopped and well combined.
3. Blend in the Olive Oil:
With the food processor running, gradually pour in the extra-virgin olive oil. This will help create a smooth and creamy pesto. Once it’s all mixed in, taste your pesto and season with salt and freshly ground black pepper as desired.
4. Combine Tortellini and Pesto:
In a large bowl, toss the cooked tortellini with the freshly made pesto until the pasta is thoroughly coated. If the pesto is too thick, you can add a splash of the reserved pasta water to reach your desired consistency.
5. Serve and Garnish:
Now it’s time to serve! Dish out the pesto tortellini into bowls and garnish with extra pine nuts, fresh basil leaves, and additional grated Parmesan cheese for a beautiful finish.
Enjoy your flavorful and vibrant Pesto Tortellini!
Can I Use Frozen Tortellini Instead of Refrigerated?
Absolutely! Just make sure to follow the cooking instructions on the package, as frozen tortellini may require a few extra minutes of cooking time. Just keep an eye on them to avoid overcooking!
What If I Don’t Have Pine Nuts?
No problem! You can substitute pine nuts with walnuts, almonds, or even sunflower seeds. Each will bring a unique flavor, so choose what you enjoy most!
How to Store Leftover Pesto Tortellini?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm them on the stove over low heat, adding a splash of olive oil or pasta water if the pesto thickens too much.
Can I Add Other Vegetables to This Dish?
Definitely! This dish is very versatile. Try adding sautéed spinach, cherry tomatoes, or roasted bell peppers for added flavor and nutrition. Just toss them in with the tortellini before adding the pesto!
