Ingredients
Scale
- 1 pound cheese tortellini (fresh or frozen)
- 1 cup heavy cream
- 1/2 cup pesto sauce (store-bought or homemade)
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Feel free to substitute the heavy cream with half-and-half for a lighter version, and if you’re feeling adventurous, add a handful of sun-dried tomatoes for an extra flavor punch. My mom always said a dish should be as flexible as life itself, and this pasta is no exception.
Instructions
- Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing until fragrant, about 1-2 minutes.
- Stir in the heavy cream, bringing it to a gentle simmer. Add the pesto sauce, mixing until well combined and heated through.
- Reduce the heat to low, and add the cooked tortellini to the skillet. Toss gently to coat the pasta in the sauce, adding reserved pasta water as needed to reach your desired consistency.
- Sprinkle in the grated Parmesan cheese, stirring until melted and the sauce is creamy. Season with salt and pepper to taste.
- Serve immediately, garnished with fresh basil leaves, if desired.
From my kitchen to yours, remember that cooking is about intuition as much as it is about following a recipe. If you feel like adding more cheese or a pinch of salt, go for it! Cooking should be as spontaneous as it is rewarding.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Creamy Pesto Tortellini Pasta, recipe, cooking, food
