Pesto Alfredo Tortellini (Printable version)

Cheese tortellini in a rich, creamy Alfredo sauce blended with vibrant basil pesto. Ready in 25 minutes.

# What you need:

→ Pasta

01 - 18 oz refrigerated cheese tortellini

→ Alfredo-Pesto Sauce

02 - 2 tablespoons unsalted butter
03 - 2 cloves garlic, minced
04 - 1¼ cups heavy cream
05 - ½ cup freshly grated Parmesan cheese
06 - ⅓ cup basil pesto (homemade or high-quality store-bought)
07 - ¼ teaspoon freshly ground black pepper
08 - Salt, to taste

→ Garnish

09 - Fresh basil leaves
10 - Extra grated Parmesan cheese
11 - Toasted pine nuts (optional)

# How to make it:

01 - Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions until al dente. Drain and set aside, reserving ½ cup of the pasta cooking water.
02 - In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant, but not browned.
03 - Pour in the heavy cream and bring to a gentle simmer. Cook for 2-3 minutes, stirring occasionally.
04 - Stir in the grated Parmesan cheese until melted and smooth. Lower the heat to low.
05 - Add the basil pesto, black pepper, and a pinch of salt. Mix until well combined.
06 - Add the cooked tortellini to the skillet. Toss gently to coat in the sauce, adding a splash of reserved pasta water if needed to reach your desired consistency.
07 - Serve immediately, garnished with fresh basil, extra Parmesan, and toasted pine nuts if desired.

# Expert tips:

01 -
  • The pesto cuts through all that rich creaminess so each bite feels balanced instead of overwhelming
  • This is restaurant quality pasta that costs a fraction of what you would pay dining out
  • You can have dinner on the table in under 30 minutes even on your most exhausted weeknights
02 -
  • The pasta water is liquid gold because the starch helps bind your sauce to the tortellini
  • Heavy cream can split if boiled too aggressively so keep that gentle simmer going
  • Taste your sauce before adding salt since both the pesto and Parmesan bring plenty of seasoning
03 -
  • Room temperature cream incorporates more smoothly than cold straight from the fridge
  • Grate your Parmesan from a wedge instead of buying pre grated for the silkiest sauce

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