Pesto Alfredo Tortellini (Printable Version)
Creamy tortellini with basil pesto and Alfredo sauce, ready in 25 minutes.
# What You'll 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
# Method:
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.
# Chef's Tips:
01 -
- The sauce comes together in under 10 minutes but tastes like it simmered all afternoon
- Perfect for those nights when you need restaurant quality comfort food without the restaurant price tag
02 -
- Reserve that pasta water before draining, it's liquid gold for adjusting sauce consistency
- Don't let the garlic brown or it will turn bitter and ruin the delicate balance
03 -
- Use room temperature cream so it incorporates smoothly without any chance of curdling
- Grate your own Parmesan because pre-grated cheese has anti-caking agents that prevent silky melting