Looking for an easy yet flavorful dinner? This Pesto Tortellini requires just 2 ingredients (yes, you read that right!) and packs a punch with notes of herbaceous basil, zesty lemon, and pungent garlic.
Plus, this simple meatless pasta recipe comes together in just about 15 minutes, making it both easy and quick to whip up (and scarf down!). My One-Pot Pasta with Marinara Sauce has reigned supreme for quick and easy weeknight dinners, but we might have a new challenger!
Because let’s be real, as a mom who loves great food despite a hectic schedule, it doesn’t get any better than actually flavorful with only 2 ingredients!
In this recipe you will learn how to perfectly cook your store-bought tortellini and how to use the pasta water to thin out the pesto to evenly coat it.
Pesto Tortellini Ingredients
Here’s everything you need:
- Cheese Tortellini. Fresh (preferred), frozen, or dried. All three will work for this recipe, but the type will affect your cooking time. Refer to the packaging to ensure you are boiling the tortellini for the right amount of time. Undercooked tortellini will have an unpleasant bite and overcooked can get mushy.
- Pesto. You can buy it store-bought or make your own pesto, I’ve got recipes for classic 5-Minute Pesto as well as Carrot Top Pesto!
Tortellini with Pesto Tips and Tricks
How to Perfectly Cook Store-Bought Tortellini
First things first! Since this recipe is only two ingredients, we want to make sure we get those two ingredients right!
Let’s dive into the art of cooking flawless tortellini! Begin the dance by bringing 10 cups of water to a boil. Now, brace yourself for a foodie revelation—hold the salt for now!
I know, some culinary purists might gasp, but hear me out! Store-bought pesto tends to bring a lot of saltiness to the party, so why overdo it? We’re keeping it just right, and your taste buds will thank us later!
Embrace the subtle flavors and let the pesto shine without drowning in the brine. Your tortellini will be a delightful treat, tailored perfectly to your taste buds!
So, after you’ve cooked up those perfect tortellini, don’t let that precious water go to waste. Save it, let it cool, and then shower your plants with this nutrient-rich goodness.
Mother Nature will thank you, and your plants will grow happier than ever! A win-win for both your taste buds and the environment!
Once your water is boiling, carefully add your tortellini and give it a stir. Continue to stir it occasionally as it cooks to avoid it sticking together.
The pieces that stick together will remain undercooked and have an unpleasant bite.
For fresh (soft) tortellini, you’ll only need about 2-3 minutes. Frozen usually cooks in about 5-6 minutes. For dried tortellini, you’ll need 10-11 minutes. When in doubt, refer to the packaging for cooking times.
Conserve Some Pasta Water Before Straining
Oh, the secret of pasta water, a small yet mighty concoction that holds the key to pasta perfection! Before you bid your pasta farewell, work your magic with a heat-safe cup, like a trusty Pyrex measuring cup.
Gently scoop out some of that precious pasta water – about 1/4 cup should do, but hey, better safe than sorry, so I usually extract about 1/2 cup!
We will be mixing a splash of this starchy potion with your pesto pasta to loosen the pesto sauce and craft the dreamy consistency you crave. It’s like culinary alchemy, turning a simple pesto pasta into a velvety, flavorful masterpiece!
Once you’ve conserved some of that pasta water, strain the rest and return the tortellini back to the pot (but keep it off the heat).
Mix the Pesto and Tortellini
With the tortellini back in the pot, it’s time to add your pesto. Now depending on the pesto you’re using, the amount you want may vary. Typically, about 4 ounces (approximately 1/2 cup) of pesto is just right, but wait!
When it comes to pesto, a dash of caution can make all the difference. Remember, you can always add more, but you can’t subtract any! Like a culinary artist, gently paint the canvas of your pasta with just enough pesto to tickle your taste buds.
Taste as you go, and if the pesto party needs a bit more kick, add to your heart’s content! But once that line is crossed, there’s no turning back.
Start with just just a dollop of pesto, followed by about 1 tablespoon of the pasta water to help thin it out and evenly distribute it.
If it need more, keep adding. Pesto, then water, pesto, then water, stirring in between, until you get your pesto to tortellini ratio just right!
How to Serve Tortellini with Pesto
Embrace the versatility of this delightful dish, because it can be served either hot or cold! Whether you prefer a warm embrace or a refreshing chill, the choice is yours to make.
Now, if you’re feeling fancy and want to elevate your tortellini with pesto, check out these accompaniments, fit for a pasta feast of epic proportions:
- Freshly Shaved Parmesan.
- Sweet Cherry Tomatoes. A
- Zesty Lemon Zest or Lemon Juice.
- Crunchy Cucumber Slices.
- Chopped Nuts.
And if you want to add some protein, may I suggest:
How to Properly Store and Reheat Pesto Tortellini
Leftovers, the gift that keeps on giving, deserve the royal treatment. Pop them into an airtight container, and they will stay fresh and delightful for 2-3 days, awaiting your return!
Now, here’s the golden advice: embrace the cold! When it’s time to indulge in those delightful leftovers, consider eating it right out of the fridge. Heating the pesto too much can actually mellow out the flavors.
Enjoying those leftovers cold, allows the pesto to retain its full splendor. Each forkful will be a delightful reminder of the magical feast you shared before. Savory nostalgia, preserved in a simple container!
If you do insist on reheating it, grab a baking dish and toss in your leftover pesto pasta. Let them snuggle up together and cover the dish with aluminum foil like a cozy blanket to keep the heat in.
Pop it in the oven, preheated to 350°F, and let the pasta party for 15-20 minutes. Alternatively, you can fry it up over medium heat, or microwave on high for about 2-3 minutes per portion.
2-Ingredient Pesto Tortellini (One Pot)
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
- Pyrex Measuring Cup (optional)
Ingredients
- 9 ounces Cheese tortellini (fresh, frozen, or dried)
- 4 ounces pesto (4 oz = approx. ½ cup)
Instructions
- In a large pot, bring 10 cups of water to a boil.
- Once boiling, add tortellini and gently boil. For fresh, boil 2-3 minutes, for frozen, boil 5-6 minutes, for dried, boil 10-12 minutes. Refer to instructions on packaging for best results.9 ounces Cheese tortellini
- Use a heat-safe container (I use my Pyrex measuring cup) to extract about ½ cup of pasta water. Then, strain the tortellini and add it back to the pot (but keep off of heat).
- Add about ¼ cup of pesto to the pot with the cooked tortellini, followed by about 1 tablespoon of conserved pasta water. Stir to coat. Then, continue to add pesto and pasta water, alternately, until you are satisfied with the consistency and flavor. *4 ounces pesto
- Serve hot or cold. Enjoy!
Pro Tips
- *The amount of pesto you use will vary depending on the type of pesto you use. I find that 4 ounces is perfect for my homemade pesto, but it’s better to start with less and add more as needed, taste testing in between!
