Pesto Tortellini
A quick, easy, and flavorful pasta dish featuring tortellini coated in pesto sauce with fresh cherry tomatoes and Parmesan cheese. Ready in about 15 minutes.
Equipment
- Pot For boiling tortellini
- Colander For draining tortellini
- Skillet For reheating leftovers (optional)
Ingredients
Main ingredients
- 1 package (9 oz) refrigerated tortellini Cook according to package directions
- 0.5 cup pesto sauce Store-bought or homemade
- 0.5 cup cherry tomatoes halved
- 0.25 cup grated Parmesan cheese freshly grated recommended
- salt for pasta water
Instructions
- Cook the Tortellini: Grab a pot, fill it with water, add a good pinch of salt, and bring it to a boil. Toss in your refrigerated tortellini and cook them according to the package directions. Usually, this is just a few minutes until they float to the top.
- Drain and Return: Once your tortellini are perfectly cooked and have floated up, carefully drain them in a colander. Then, right back into the warm pot they go!
- Add the Good Stuff: Now for the magic! Dollop in your vibrant pesto sauce and scatter in those halved cherry tomatoes.
- Stir and Heat: Give everything a good stir. You want to gently coat all those little tortellini with the yummy pesto and get the tomatoes warmed through. Just a minute or two over low heat is all you need.
- Serve and Enjoy: Ladle this beautiful pasta into bowls immediately. Don't forget to sprinkle a generous amount of grated Parmesan cheese over the top. Dig in and savor every bite!
Notes
This recipe is a great base and can be customized with added proteins or vegetables. For leftovers, store in an airtight container in the refrigerator and reheat gently in a skillet or microwave.