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To make this creamy pesto tortellini, gather these key ingredients: - 12 oz cheese tortellini (fresh or frozen) - 1 cup basil pesto (store-bought or homemade) - 1 cup heavy cream - 1/2 cup grated Parmesan cheese - 1 cup cherry tomatoes, halved - 2 cups baby spinach - 2 tablespoons olive oil - 2 cloves garlic, minced - Salt and pepper to taste - Pine nuts for garnish (optional) Each ingredient plays a big role in creating that rich flavor. The tortellini gives a nice, cheesy bite. The pesto adds a fresh, herbaceous taste, while the heavy cream makes everything creamy. Using high-quality ingredients makes a huge difference. Fresh tortellini tastes best. Look for brands that use natural ingredients. If you make your own pesto, the flavor will stand out even more. Use ripe cherry tomatoes for sweetness. Freshly grated Parmesan cheese melts better and gives a richer flavor. You can easily adapt this dish. For a dairy-free option, use coconut cream instead of heavy cream. Try nutritional yeast in place of Parmesan for a cheesy flavor. If you want a vegetarian version, skip the cheese tortellini and use a veggie-filled option. You can also make your own tortellini with spinach or mushroom filling for extra flavor. {{ingredient_image_1}} Start by boiling water in a large pot. Add salt to the water for flavor. Once it bubbles, add 12 oz of cheese tortellini. Cook it according to the package instructions until it is al dente. This usually takes 3-5 minutes for fresh tortellini and a bit longer for frozen. Drain the tortellini and set it aside for later. In the same pot, pour in 2 tablespoons of olive oil over medium heat. Once hot, add 2 cloves of minced garlic. Sauté for about 1 minute. You want to smell that rich garlic aroma! Next, toss in 2 cups of baby spinach. Stir it well until the spinach wilts, which should take about 2 minutes. Then, add 1 cup of halved cherry tomatoes. Cook for another 2-3 minutes until they soften. Lower the heat and add 1 cup of basil pesto to the pot. Next, pour in 1 cup of heavy cream. Stir everything together until it blends well. Let it cook for 3-5 minutes until the sauce heats through. If it feels too thick, add a splash of pasta water to lighten it up. Finally, mix in the cooked tortellini and season with 1/2 cup of grated Parmesan cheese, salt, and pepper. Stir gently until everything is coated in the creamy sauce. Serve hot and enjoy! To make a tasty pesto sauce, use fresh basil. Fresh basil gives a bright flavor. If you use store-bought pesto, check for quality. Look for brands with simple ingredients. Homemade pesto is easy to make, too. Blend fresh basil, garlic, olive oil, nuts, and cheese. Add salt to taste. This mix will give your sauce a rich taste. Cook the tortellini in salted water. This step adds flavor to the pasta. Follow the package instructions for cooking time. For best results, aim for al dente. This means the pasta should be firm but cooked. Drain the tortellini but save some pasta water. This water helps adjust the sauce later if needed. Serve your creamy pesto tortellini with fresh cherry tomatoes. Their sweetness balances the dish. You can also add toasted pine nuts for crunch. For a side, pair it with a simple salad. A mix of greens with lemon vinaigrette works well. This adds freshness to your meal. Enjoy your tasty dish with a sprinkle of extra Parmesan. Pro Tips Use Fresh Ingredients: Fresh basil pesto and seasonal cherry tomatoes can elevate the flavor of your dish significantly. Adjust Creaminess: If you prefer a lighter sauce, consider using half-and-half instead of heavy cream or add some reserved pasta water. Perfectly Cooked Spinach: Add the spinach at the end of cooking to retain its vibrant color and nutritional value. Garnishing Tips: Toast the pine nuts before garnishing for added crunch and a nutty flavor that complements the dish beautifully. {{image_2}} You can boost the protein in creamy pesto tortellini easily. Consider adding grilled chicken, shrimp, or sautéed mushrooms. These options add flavor and make the dish more filling. For chicken, cook it separately and slice it before mixing it in. For shrimp, sauté them until pink, then toss them in. If you prefer mushrooms, use cremini or button mushrooms. Sauté them with the garlic for added taste. To brighten up the dish, add lemon juice or zest. This adds a fresh pop that balances the creamy sauce. You can also mix in fresh herbs, like parsley or basil. Just chop them finely and stir them in before serving. This gives each bite a burst of flavor. Try crushed red pepper flakes if you like a bit of heat. They add a nice kick without overwhelming the dish. You can easily make creamy pesto tortellini dairy-free or vegan. Use a plant-based cream, like cashew cream or coconut cream. For cheese, try nutritional yeast or a store-bought vegan cheese. Look for tortellini made with spinach or chickpea flour to keep it plant-based. These swaps keep the flavors vibrant while meeting dietary needs. Enjoy a creamy dish without dairy and still satisfy your cravings! To keep your creamy pesto tortellini fresh, store it in an airtight container. Let it cool before sealing. Place it in the fridge if you plan to eat it within three days. Keep any leftovers away from strong-smelling foods to avoid flavor changes. When you are ready to enjoy your leftovers, reheat them gently. Use a pot over low heat. Add a splash of water or cream to keep it moist. Stir often until it warms up. You can also use the microwave; just cover it to avoid splatter. If you want to freeze your creamy pesto tortellini, first cool it completely. Portion it into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. It lasts up to three months. When ready to eat, thaw it in the fridge overnight and reheat as needed. Yes, you can use store-bought pesto. It saves time and still tastes great. If you want, you can make homemade pesto for a fresher flavor. Just blend basil, garlic, nuts, olive oil, and cheese. Check the package for cooking times. Tortellini should be al dente, which means it is firm but not hard. It should have a slight bite when you chew it. You can use half-and-half or whole milk as a lighter option. For a dairy-free choice, try coconut milk or cashew cream. These can still give your sauce a creamy feel. Store your creamy pesto tortellini in an airtight container. It will last about 3 to 5 days. Be sure to reheat it well before eating to enjoy its best flavor. Yes, you can make this dish ahead of time. Cook the tortellini and sauce, then cool them. Store them separately in the fridge. When you’re ready to eat, just combine and reheat! Creamy pesto tortellini is a treat that you can easily make at home. We talked about key ingredients for flavor and texture, including some alternatives for special diets. Step-by-step, you learned how to cook tortellini and make the sauce. Tips for enhancing taste and perfecting the dish ensure it's just right. Finally, I showed you how to store leftovers and reheat them well. With these steps, enjoy a creamy dish that you'll love sharing with others.

Creamy Pesto Tortellini

A delicious and creamy pasta dish featuring cheese tortellini, basil pesto, and fresh spinach.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 500 kcal

Ingredients
  

  • 12 oz cheese tortellini
  • 1 cup basil pesto
  • 1 cup heavy cream
  • 0.5 cup grated Parmesan cheese
  • 1 cup cherry tomatoes, halved
  • 2 cups baby spinach
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • to taste salt and pepper
  • optional pine nuts for garnish

Instructions
 

  • In a large pot, bring salted water to a boil. Add the cheese tortellini and cook according to package instructions until al dente. Drain and set aside.
  • In the same pot, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
  • Stir in the halved cherry tomatoes and cook for another 2-3 minutes until they begin to soften.
  • Lower the heat and add the basil pesto and heavy cream to the pot, stirring continuously until well combined. Cook for another 3-5 minutes until the sauce is heated through.
  • Add the cooked tortellini and baby spinach to the sauce, stirring gently until the spinach wilts and everything is well coated.
  • Stir in the grated Parmesan cheese and season with salt and pepper to taste. If the sauce is too thick, you can add a splash of pasta water for a lighter consistency.
  • Divide the creamy tortellini into serving bowls, garnishing with additional Parmesan cheese and toasted pine nuts if desired.

Notes

For a lighter sauce, add a splash of pasta water.
Keyword creamy, pasta, pesto, tortellini