Pesto Alfredo Tortellini (Print)
Creamy cheese tortellini coated in a rich Alfredo-pesto sauce blend, 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
# How to Make:
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 combination of rich alfredo and bright pesto creates the most velvety sauce you'll ever taste
- It transforms ordinary cheese tortellini into something that feels restaurant-worthy
02 -
- The sauce thickens quickly off the heat so remove it from the stove as soon as it coats the back of a spoon
- That reserved pasta water is your secret weapon for fixing any consistency issues
03 -
- Grate your parmesan from a wedge instead of using pre-grated cheese for smoother melting
- Toast the pine nuts in a dry pan for 2 minutes before garnishing to bring out their natural oils