0 from 15 votes
Creamy Pesto Tortellini
Cheese tortellini, prepared pesto, and simple pantry staples combine to make a rich and decadent creamy pesto tortellini that’s filled with flavors like basil, garlic, and parmesan. It’s a family friendly dinner that can be made in 20 quick minutes.
Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 8
Calories: 657 kcal
Course:
Dinner
Cuisine:
Italian
Ingredients
- 2 tablespoons butter
- 2 tablespoons flour
- 1.5 cup heavy cream
- 1 cup chicken broth or vegetable broth
- 1/3 cup pesto prepared
- 1/4 cup grated Parmesan cheese
- 38 ounces cheese tortellini frozen or refrigerated (about 2 bags)
Garnish
- chopped fresh basil
Instructions
- In a large skillet, melt the butter over medium heat. Once ist starts to foam, whisk in the flour and cook for 30-60 seconds.
- Slowly whisk in the broth mixing until smooth. Bring to a simmer, then begin to whisk in the heavy cream slowly until it is fully combined. Bring to a simmer again and allow to simmer for 2-3 minutes.Whisk in the pesto and grated parmesan cheese until smooth.
- Add the frozen tortellini (without cooking) straight to the pesto cream sauce, mix, and simmer for 4-5 minutes or until the tortellini is heated and tender.
- Garnish with freshly chopped basil and serve immediately.
Cup of Yum
Notes
- Substitutions:
- Use equal parts half and half.
- - Use chicken stock or vegetable broth
- - Romano or Grana Padano are good alternatives.
- - 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Information
Calories
657kcal
(33%)
Carbohydrates
62g
(21%)
Protein
23g
(46%)
Fat
35g
(54%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.1g
Cholesterol
113mg
(38%)
Sodium
879mg
(37%)
Potassium
56mg
(2%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
979IU
(20%)
Vitamin C
0.3mg
(0%)
Calcium
267mg
(27%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 657
% Daily Value*
| Calories | 657kcal | 33% |
| Carbohydrates | 62g | 21% |
| Protein | 23g | 46% |
| Fat | 35g | 54% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 113mg | 38% |
| Sodium | 879mg | 37% |
| Potassium | 56mg | 1% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 979IU | 20% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 267mg | 27% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.