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Homemade Creamy Pesto Tortellini photo

Creamy Pesto Tortellini

A simple, creamy tortellini tossed in a bright pesto-parmesan sauce for a quick weeknight meal.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 servings

Equipment

  • Large Skillet
  • Whisk
  • Measuring cups and spoons
  • Spatula or spoon

Ingredients
  

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1.5 cups heavy cream
  • 1 cup chicken broth or vegetable broth
  • 1/3 cup prepared pesto
  • 1/4 cup grated Parmesan cheese
  • 38 ounces cheese tortellini frozen or refrigerated (about 2 bags)
  • fresh basil chopped, for garnish

Instructions
 

  • In a large skillet over medium heat, melt the butter until foaming.
  • Whisk in the flour and cook, stirring, for 30–60 seconds to make a roux.
  • Slowly whisk in the chicken (or vegetable) broth until smooth, then bring the mixture to a gentle simmer.
  • Gradually whisk in the heavy cream until fully combined, then return to a simmer and cook for 2–3 minutes to thicken slightly.
  • Stir in the pesto and grated Parmesan until the sauce is smooth and homogeneous.
  • Add the frozen or refrigerated tortellini directly to the sauce, stir to coat, then simmer for 4–5 minutes (or until heated through and tender).
  • Remove from heat, garnish with chopped fresh basil, and serve immediately.

Notes

  • For a lighter version, substitute equal parts half-and-half for the heavy cream.
  • Chicken stock or vegetable broth may be used interchangeably.
  • Romano or Grana Padano are good alternatives to Parmesan.
  • Any tortellini flavor that pairs with pesto works; use refrigerated or frozen.
  • Reheat gently on the stovetop with a splash of stock if the sauce thickens.