Pesto Alfredo Tortellini (Printable)
Cheese tortellini in a creamy basil pesto and Parmesan sauce, ready in 25 minutes for an easy weeknight dinner.
# 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
# How-To 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.
# Helpful Tips:
01 -
- Restaurant quality creaminess in just 25 minutes without any heavy whisking or fancy techniques
- The pesto cuts through the rich Alfredo so it never feels too heavy despite how decadent it tastes
02 -
- The sauce thickens quickly off heat so have everything plated and ready before you stop cooking
- Adding cold cream to hot butter can cause separation so let both come to room temperature if you have time
03 -
- If the sauce breaks, whisk in a tiny amount of cold butter and it will come back together
- The pesto amount is adjustable so start with less if you prefer a milder basil flavor