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Easy Creamy Pesto Tortellini photo

Creamy Pesto Tortellini

Comforting cheese tortellini in a quick, creamy pesto sauce ready in minutes.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 8 servings
Ingredients Equipment Method Notes

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

Equipment

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

Method
 

  1. Melt the butter in a large skillet over medium heat until foaming.
  2. Whisk in the flour and cook, whisking constantly, for 30–60 seconds to form a roux.
  3. Slowly whisk in the broth until smooth, then bring the mixture to a gentle simmer.
  4. Whisk in the heavy cream gradually until combined, bring back to a simmer, and cook 2–3 minutes to thicken slightly.
  5. Stir in the pesto and grated Parmesan until the sauce is smooth.
  6. Add the frozen or refrigerated tortellini directly to the sauce, stir to coat, and simmer 4–5 minutes or until the tortellini are heated through and tender.
  7. Remove from heat, garnish with chopped fresh basil, and serve immediately.

Notes

  • Heavy cream can be substituted with equal parts half-and-half.
  • Use chicken stock or vegetable broth if preferred.
  • Romano or Grana Padano can replace Parmesan.
  • Any refrigerated or frozen cheese tortellini flavor that pairs with pesto will work.
  • Reheat leftovers gently and add a splash of stock if the sauce thickens.