Pairing a package of tortellini and store-bought pesto with a few fresh, premium ingredients creates a luxuriously delicious dinner that won’t break the bank! You’ll need just one pot and 20 minutes to make this easy pesto tortellini recipe. Winner winner, tortellini dinner! Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Cook Tortellini: Bring a large pot of water to a boil and generously season the water with kosher salt. Boil the tortellini until just AL DENTE according to package directions (omitting fat if applicable). Drain, reserving about 1 cup of the pasta cooking water (you don’t need to be precise). Set both the tortellini and the pasta water aside. Return the pot to the stove.
Cook the aromatics: In the same pot, heat the oil over medium heat. Once shimmering, add the shallot and cook, stirring frequently, until soft, about 2 minutes. Add the garlic and crushed red pepper flakes. Season with salt and pepper. Cook, stirring constantly, until fragrant, about 30 seconds to 1 minute. Remove pot from heat. Transfer the veggies to the bowl of tortellini.
Meanwhile, start pesto sauce: To a large mixing bowl, add all the pesto, 1 tablespoon of balsamic vinegar, and cream if using. Whisk to combine.
Add pasta water: Add ¼ cup of the pasta water and whisk well to emulsify the pesto and pasta cooking water into a sauce.
Add tortellini, veggies, lemon + ½ parmesan: Add the cooked tortellini, sautéed vegetables, lemon zest, lemon juice, and half the parmesan to the bowl. Gently toss to combine. Taste and adjust for seasoning adding salt, pepper, or balsamic for taste; pesto, cream, or cooking water for sauce consistency.
Garnish and serve: Transfer to a serving platter or portion onto individual dinner plates. Top with tomatoes, basil leaves and pine nuts, if using. Dust with remaining parmesan. Serve and enjoy!
Notes
Pesto: You can make your own pesto or use a store-bought brand. However, the flavor of your dish is dependent upon the quality of your pesto. I like Barilla Rustic, DeLallo and Rustichella d’Abruzzo brands; however, you will need to dilute the later with oil (which means you get a lot of pesto sauce from that small jar!)
How to pick good pesto at the store: Your pesto will make or break this recipe; so, it’s imperative you use a good-quality pesto! If you want to use store-bought pesto, look for these qualities to ensure you’re selecting a good brand: Refrigerated (refrigerated pesto is better than shelf stable), Visible Ingredients (good pesto is chunky – you should be able to see the good stuff like garlic, cheese, etc.), Oil on top (good brands of pesto will have a small reserve of oil covering the top of the pesto. This ensures your pesto is luscious and not dry!) o Creamy Pesto: If you prefer a creamy (versus silky) pesto, add your pesto to the bowl of a food processor along with the flesh of half an avocado. Process until smooth and adjust to taste, adding more avocado for a creamier sauce and more salt or pepper for flavor. o Spinach Pesto: You can stretch your sauce and add fiber to your pesto by tossing in some fresh baby spinach leaves. Add the pesto to the bowl of a food processor along with about 1 cup of spinach leaves. Process until just combined and still a little chunky (for texture). If your pesto sauce is too thick, you can thin it with a bit of lemon juice, pasta water or no-sodium broth.
Balsamic: Use a good quality balsamic vinegar for the best taste. If you want to keep your pesto sauce green, make sure you use white balsamic vinegar. Regular balsamic tastes great here; however, it will turn your sauce brown – just a heads up if appearance matters to you.
Serving: Pesto is unlike other pasta sauces in that it should not be subject to high heat. That’s why this recipe calls for tossing the tortellini with pesto sauce off the heat. This dish is best served at room temperature (slightly warm or slightly cold is great too!).
Serving recommendation straight from the Chef: Crusty Artisan Bread(s) + Marinated Tomatoes & a bottle of crisp, refreshing White Wine (select one with herbal notes to match the fresh basil!).
Leftovers: Remove leftovers from the refrigerator 30 minutes before enjoying to eliminate the unpleasant, sharp chill. (Leftovers are great drizzled with balsamic reduction!)
Nutritional information is an approximation based upon 6 servings. Exact information will depend upon the brands of ingredients and precise measurements used.