Pesto Tortellini
Filled pasta parcels coated in pesto sauce, combining tender tortellini with basil-based pesto and cheese. Assembled fresh or cooked, the dish balances creamy filling with herbal sauce.
Ingredients
Method
Bring a large pot of salted water to a rolling boil.
Add tortellini to boiling water and cook according to package directions, usually 3–4 minutes for fresh or 4–6 minutes for frozen, until they float and are tender. Do not overcook.
Reserve 1/2 cup of pasta cooking water, then drain tortellini in a colander.
Transfer warm tortellini to a large mixing bowl. Add pesto and olive oil, then toss gently to coat evenly, adding reserved pasta water a tablespoon at a time if the sauce is too thick.
Fold in most of the Parmesan cheese, reserving some for topping.
Season with lemon juice, salt, and black pepper to taste.
Divide tortellini among serving bowls. Top with reserved Parmesan, cherry tomatoes, torn basil, and toasted pine nuts if using. Serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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