Pesto Alfredo Tortellini

The way the pesto swirls into that creamy Alfredo sauce still catches me off guard every single time. My friend Sarah showed me this combination years ago when we were both broke and cooking whatever we could scrounge from our refrigerators. Now it is the dinner I make when I want something that feels fancy but comes together in the time it takes to boil water.

Last winter my sister came over after a terrible day at work and I made this without even thinking. She took one bite and actually stopped talking for a full minute just to savor it. That is when I knew this recipe was not just about food but about giving someone a moment of pure comfort when they need it most.

Ingredients

• 500 g refrigerated cheese tortellini: Fresh pasta cooks quickly and holds onto sauce better than dried varieties
• 2 tablespoons unsalted butter: Creates the foundation for your sauce without adding extra salt
• 2 cloves garlic, minced: Fresh garlic makes all the difference so do not be tempted to use the jarred stuff
• 300 ml heavy cream: This is what gives your Alfredo that luxurious restaurant style consistency
• 60 g freshly grated Parmesan cheese: Pre grated cheese has anti caking agents that prevent smooth melting
• 80 g basil pesto: Homemade pesto transforms this dish but a good quality jarred version works perfectly
• ¼ teaspoon freshly ground black pepper: Adds a subtle warmth that balances the rich cream
• Salt, to taste: Remember your Parmesan and pesto both contain salt so taste before adding more
• Fresh basil leaves: These bright garnishes make the dish look as good as it tastes
• Extra grated Parmesan cheese: Because there is no such thing as too much cheese on pasta

Instructions

Get your water bubbling:

Fill a large pot with salted water and bring it to a rolling boil while you prep your other ingredients

Cook the tortellini:

Add the pasta and cook according to package directions until perfectly al dente then drain but remember to save that precious half cup of starchy cooking water

Start your sauce base:

Melt the butter in a large skillet over medium heat and add the minced garlic cooking just until fragrant about one minute

Add the cream:

Pour in the heavy cream and bring it to a gentle simmer letting it cook for 2 to 3 minutes while stirring occasionally

Mix in the cheese:

Stir in the grated Parmesan until completely melted and smooth then lower the heat to keep it warm

Swirl in the pesto:

Add that gorgeous green pesto along with black pepper and a pinch of salt mixing until everything is beautifully combined

Bring it all together:

Add the cooked tortellini to the skillet tossing gently to coat each piece in sauce and splash in some reserved pasta water if it needs loosening

Finish with flair:

Serve immediately topped with fresh basil leaves extra Parmesan and those toasted pine nuts if you are feeling extra fancy

Pin it

This recipe became our go to celebration meal after my roommate got promoted and we toasted with cheap wine and heaping bowls of this green swirled pasta. Now it appears at every small victory from finishing a big project to simply making it through a Monday.

Making It Your Own

I have discovered that sautéed mushrooms add an earthy depth that makes this feel even more substantial. Sun dried tomatoes bring a sweet tangy contrast while spinach tortellini makes the whole dish feel brighter and more fun.

Perfect Pairings

A crisp Pinot Grigio cuts through the richness beautifully though sometimes I just want sparkling water with plenty of lemon. A simple green salad with vinaigrette balances out all that creamy goodness perfectly.

Make Ahead Magic

You can prepare the sauce components ahead of time but honestly this comes together so quickly that I rarely bother. If you do want to prep just mince your garlic and grate your cheese earlier in the day.

• Leftovers reheat surprisingly well with a splash of cream to bring the sauce back to life
• The pesto Alfredo combo freezes for up to a month if you want to meal prep portions
• Toast those pine nuts in advance and store them in an airtight container

Pin it

There is something so satisfying about watching that green pesto ribbon through the cream. This is the kind of dinner that makes you feel like you can handle anything life throws at you.

Recipe FAQs

→ Can I use store-bought pesto for this dish?

Absolutely. High-quality store-bought pesto works perfectly in this dish. Look for one with fresh ingredients and vibrant green color. However, homemade pesto will give you the freshest, most vibrant flavor.

→ How do I prevent the sauce from becoming too thick?

Reserve some pasta cooking water before draining. The starchy water helps thin the sauce to your desired consistency while keeping it creamy. Add it gradually while tossing the tortellini.

→ Can I make this ahead of time?

The sauce can be prepared up to 2 days in advance and stored in the refrigerator. Reheat gently with a splash of cream or pasta water. Cook and toss with fresh tortellini just before serving for best results.

→ What can I use instead of heavy cream?

Half-and-half creates a lighter version, though the sauce won't be quite as rich. For a dairy-free option, try full-fat coconut milk, though it will impart a subtle coconut flavor.

→ Can I add vegetables to this dish?

Yes. Sautéed mushrooms, sun-dried tomatoes, spinach, or roasted cherry peppers complement the flavors beautifully. Add them during step 2 when cooking the garlic.

→ What wine pairs well with this?

A crisp Pinot Grigio, Sauvignon Blanc, or dry Italian white wine like Vermentino cuts through the richness. For red wine lovers, a light Chianti works nicely.