pesto tortellini

Whether you serve it for dinner or as a side dish at a BBQ, this Pesto Tortellini recipe will be the star of the show! It&#39;s made with tender cheese tortellini tossed in creamy caesar pesto sauce, with tomatoes, olives, green onion, sunflower seeds and fresh basil.

Creamy Pesto Tortellini

package cheese tortellini (, refrigerated kind)

caesar salad dressing

cherry tomatoes (, halved)

black olives (, drained and chopped)

green onions (, chopped)

basil pesto

salt and black pepper (, to taste)

garlic powder

sunflower seeds

parmesan cheese (, divided)

basil leaves (, chopped, for garnish)

Cook tortellini according to package instructions. Drain and allow to cool.

Add tortellini to a large bowl and toss with 1/2 the caesar dressing. Add tomatoes, olives, green onion, pesto, salt, pepper and garlic powder, 1/3 cup fresh parmesan, and sunflower seeds and toss to combine. Add more caesar dressing, to make it saucier, if desired.

Serve warm or cold. Garnish with remaining fresh parmesan and fresh chopped basil before serving.

https://content.jwplatform.com/videos/zYIXmVrH.mp4

Whether you serve it for dinner or as a side dish at a BBQ, this Pesto Tortellini recipe will be the star of the show! It's made with tender cheese tortellini tossed in creamy caesar pesto sauce, with tomatoes, olives, green onion, sunflower seeds and fresh basil.

Pesto Tortellini

An easy appetizer to make that's fun to serve at a party.

Pesto Tortellini Skewers

tortellini

bocconcini (small fresh mozzarella balls)

pesto sauce

pepperoni

grape tomatoes

Cook tortellini according to package directions. Drain when cooked and rinse with cold water.

In a medium size bowl, mix together the tortellini and mozzarella balls with pesto sauce. Stir gently so they don't break apart.

On small skewers, alternate tortellini, mozzarella balls wrapped in pepperoni and tomatoes. You will use 24 pieces of tortellini and mozzarella balls. There might be a few extra leftover.

Makes 24 skewers.

This pesto tortellini recipe is easy to make with a handful of simple ingredients including the best homemade pesto sauce. It&#39;s a quick &amp; light main dish or side, ready in 20 minutes (or less)!

Pesto Tortellini Recipe

Salted Water

oz cheese tortellini (fresh)

baby tomatoes (optional)

Tablespoons pine nuts

parmesan cheese

basil

olive oil

pine nuts

garlic

parmesan cheese (divided)

salt

pepper

Heat ¼ cup plus 2 Tablespoons pine nuts in a small sauté pan over medium heat until lightly browned.

Reserve 2 Tablespoons roasted pine nuts for serving.

Next put the olive oil and basil leaves into the container of a blender or food processor. Blend/process for about 60 seconds until the ingredients are combined but not totally smooth.  You may need to pause, scrape down the sides, and then continue blending/processing.

Add ¼ cup pine nuts, garlic, ½ cup parmesan cheese, salt and pepper and blend until you reach the desired consistency (about 30-60 seconds).

Taste and adjust salt and pepper as desired, pulse to combine. Then set the sauce aside.

Make the Pesto Sauce

Cook tortellini according to package instructions in salted water.

Once cooked, drain the tortellini but do not rinse.

Return the cooked tortellini to the dry pot.

Cook the Tortellini:

Add pesto sauce to the cooked tortellini in the pot and stir until evenly distributed.

Sprinkle with remaining toasted pine nuts and parmesan cheese.

Add tomatoes if desired.

Serve warm garnished with extra parmesan cheese, toasted pine nuts, julienned basil etc.

Assemble the Pesto Tortellini

https://mediavine-res.cloudinary.com/video/upload/t_original/v1682778275/umazilqsioe02jz1kfb2.mp4

This pesto tortellini recipe is easy to make with a handful of simple ingredients including the best homemade pesto sauce. It's a quick & light main dish or side, ready in 20 minutes (or less)!

Pairing a package of tortellini and store-bought pesto with a few fresh, premium ingredients creates a luxuriously delicious dinner that won’t break the bank! You’ll need just one pot and 20 minutes to make this easy pesto tortellini recipe. Winner winner, tortellini dinner! Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.

20-ounce Package Fresh Cheese Tortellini ((refrigerated section))

TBS Olive Oil

Shallot (– small dice (about heaping ½ cup))

Garlic (– minced)

Kosher Salt and Ground Black Pepper

¼ tsp Crushed Red Pepper Flakes (-

Cup Good-quality Basil Pesto (-

White Balsamic Vinegar (-

¼ Cup Half-and-Half or Heavy Cream (-

Lemon ((3/4 tsp zest + 2 TBS juice))

Cup Parmesan Cheese (– DIVIDED)

Additions:

Boil Tortellini Pasta

Cook Tortellini: Bring a large pot of water to a boil and generously season the water with kosher salt. Boil the tortellini until just AL DENTE according to package directions (omitting fat if applicable). Drain, reserving about 1 cup of the pasta cooking water (you don’t need to be precise). Set both the tortellini and the pasta water aside. Return the pot to the stove.

Saute Aromatics

Saute the Aromatics: In the same pot, heat the oil over medium heat. Once the oil is shimmering, add the shallots and cook, stirring frequently, until soft, about 2 minutes. Add the garlic, crushed red pepper flakes, and season to taste with salt and pepper. Cook, stirring constantly, until fragrant, about 30 seconds to 1 minute. Remove pot from heat. Transfer the aromatics to the bowl of tortellini.

Mix Pesto with Balsamic Vinegar

Meanwhile, Start Pesto Tortellini Sauce: To a large mixing bowl, add all the pesto, 1 tablespoon of balsamic vinegar, and the cream if using. Then use a whisk and stir the ingredients together until thoroughly combined.

Add Pasta Water to Pesto

Add Pasta Water: To the bowl of pesto, pour in ¼ cup of the pasta water and then whisk well to emulsify the ingredients into a homogenous sauce.

Add Tortellini, Veggies, and Parmesan

Toss Everything Together: To the bowl with the pesto, add the cooked tortellini, sautéed aromatics, lemon zest, lemon juice, and half of the parmesan cheese. Gently toss to combine and then taste the tortellini pesto. Adjust the dish for seasoning as needed, adding salt and pepper for overall flavor; balsamic for tangy richness; and pesto, cream, or cooking water to thin the sauce out.

Serve Pesto Tortellini

Garnish and serve: Transfer the pesto tortellini to a serving platter or portion out onto individual dinner plates. Top with tomatoes, basil leaves, and pine nuts, if using. Dust with remaining parmesan. Serve and enjoy!

Hi I'm a little confused by the serving temperature of this otherwise tasty recipe. When it's done, it's lukewarm. Is that how it's supposed to be? I had to put the bowl in the oven to reheat it.

This is so delicious! I've made it a few times and added rotisserie chicken or Italian sausages. Family loves it either way! Thank you!

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Creamy Pesto Tortellini

Pesto Tortellini Skewers

Pesto Tortellini Recipe

Pesto Tortellini Recipe

Top 4 pesto tortellini recipes from across the web

The most viewed pesto tortellini recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Pesto Tortellini

Pesto Tortellini Skewers

Pesto Tortellini Recipe

Pesto Tortellini Recipe

The most viewed pesto tortellini recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine