Pesto Alfredo Tortellini (Printable)
Cheese tortellini in a creamy Alfredo-pesto sauce, ready in 25 minutes.
# What You Need:
→ Pasta
01 - 18 oz refrigerated cheese tortellini
→ Alfredo-Pesto Sauce
02 - 2 tablespoons unsalted butter
03 - 2 cloves garlic, minced
04 - 1¼ cups heavy cream
05 - ½ cup freshly grated Parmesan cheese
06 - ⅓ cup basil pesto
07 - ¼ teaspoon freshly ground black pepper
08 - Salt, to taste
→ Garnish
09 - Fresh basil leaves
10 - Extra grated Parmesan cheese
11 - Toasted pine nuts (optional)
# Steps:
01 - Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions until al dente. Drain and set aside, reserving ½ cup of the pasta cooking water.
02 - In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant, but not browned.
03 - Pour in the heavy cream and bring to a gentle simmer. Cook for 2-3 minutes, stirring occasionally.
04 - Stir in the grated Parmesan cheese until melted and smooth. Lower the heat to low.
05 - Add the basil pesto, black pepper, and a pinch of salt. Mix until well combined.
06 - Add the cooked tortellini to the skillet. Toss gently to coat in the sauce, adding a splash of reserved pasta water if needed to reach your desired consistency. Serve immediately, garnished with fresh basil, extra Parmesan, and toasted pine nuts if desired.
# Expert Advice:
01 -
- The sauce comes together in the time it takes pasta water to boil
- Cheese tortellini acts like flavor sponges soaking up every creamy basil laden drop
02 -
- Salt your pasta water generously its the only chance to season the tortellini itself
- The sauce thickens fast off heat so have everything ready before combining
03 -
- Grate your own Parmesan from a wedge for the smoothest melt
- Reserve that pasta water before draining its liquid gold