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- 1 package (9 oz) refrigerated cheese tortellini - 1 cup fresh basil pesto - 1 cup heavy cream - 1 cup cherry tomatoes, halved - 1 cup baby spinach - 1/2 cup grated Parmesan cheese - 2 tablespoons olive oil - Salt and pepper to taste - Pine nuts for garnish You need a few simple ingredients to make creamy pesto tortellini. First, grab a package of refrigerated cheese tortellini. This pasta is soft and full of cheese. Next, you will need fresh basil pesto. It adds that bright, herby flavor. Heavy cream is also a must. It gives the sauce a rich and creamy texture. For some color and taste, add cherry tomatoes. Halve them to let their juice mix with the sauce. Baby spinach adds a nice green touch. It wilts down nicely in the pan. Lastly, sprinkle some grated Parmesan cheese for a salty kick. If you want to enhance the flavor, consider using olive oil. It helps sauté the tomatoes and spinach. Don't forget to add salt and pepper to brighten up all the flavors. If you like a crunchy texture, top it all with toasted pine nuts. These ingredients create a delightful dish that is easy to make and full of flavor. - Bring a large pot of salted water to a boil. - Add the cheese tortellini to the pot. - Cook until al dente, about 3 to 5 minutes. - Drain the tortellini and set aside. - Heat olive oil in a skillet over medium heat. - Add the halved cherry tomatoes. - Sauté for about 2 to 3 minutes until they soften. - Stir in the baby spinach and cook until it wilts, about 1 to 2 minutes. - Reduce the heat to low and stir in the heavy cream. - Warm the cream for about 2 minutes. - Add the basil pesto and grated Parmesan cheese. - Mix until everything is creamy and well combined. - Fold in the cooked tortellini gently. - Season with salt and pepper to taste. Now, you have a creamy and delicious dish ready to enjoy! - Make sure the tortellini cooks until al dente. This gives it a nice bite. - Heat the cream gently to stop it from curdling. Keep the temperature low. - Serve the tortellini in bowls for a nice look. - Top with more Parmesan cheese for flavor. - Add toasted pine nuts for a crunchy finish. - Place fresh basil leaves on top for color and freshness. - You can add garlic or onions for a richer taste. - Try different vegetables like bell peppers or zucchini to mix things up. {{image_2}} You can make your creamy pesto tortellini even better by adding protein. Grilled chicken gives it a nice bite. Shrimp brings a light taste that pairs well. If you love sausage, try that too for a hearty twist. For a vegetarian option, think about adding plant-based protein. Tofu or tempeh works well. You can also use chickpeas for a boost of protein. These choices make your meal filling and delicious. While basil pesto is great, you can try other sauces too. A sun-dried tomato pesto adds a rich, tangy flavor. Roasted red pepper pesto gives a sweet, smoky touch. If you want a lighter sauce, swap heavy cream for half-and-half. It still adds creaminess without all the fat. If you need gluten-free options, look for gluten-free tortellini. Many brands offer tasty choices that work well in this dish. For those avoiding dairy, there are cream substitutes made from nuts or soy. These options let everyone enjoy creamy pesto tortellini without worry. To keep your creamy pesto tortellini fresh, refrigerate it in an airtight container. It stays good for up to 3 days. When you’re ready to enjoy it again, you can reheat it on the stove or in the microwave. Just be careful not to overheat, as that can change the texture. If you want to save some tortellini for later, freezing is a great option. Freeze portions in airtight containers for up to 2 months. When you're ready to eat, thaw the tortellini in the fridge overnight. Reheat gently on the stove or in the microwave, stirring occasionally for even heating. For meal prep, I suggest making the sauce and tortellini separately. This method keeps them fresh and tasty. Mix them together right before serving to get the best flavor and texture. This way, your meal remains vibrant and delightful! You can make this dish vegan by swapping out dairy ingredients. Use a plant-based cream, like cashew or coconut cream, instead of heavy cream. For the cheese, choose a vegan Parmesan or nutritional yeast for a cheesy taste. Lastly, ensure your pesto is dairy-free or make your own using fresh basil, nuts, and olive oil. Yes, you can use store-bought pesto. It saves time and is very convenient. Many brands offer great flavors and quality. Just grab a jar, and you're good to go! You can pair this dish with a fresh salad or some warm garlic bread. A light green salad adds a nice crunch, while garlic bread brings warmth to your meal. Either choice makes for a complete and satisfying dinner! This creamy pesto tortellini dish is simple and tasty. You gather fresh ingredients, cook tortellini, and make the sauce with ease. I shared tips for cooking and storing leftovers, plus some fun variations. Feel free to add protein or change sauces based on your taste. This meal is perfect for busy days or a special occasion. Enjoy every bite of your creamy creation.

Creamy Pesto Tortellini

Savor the deliciousness of creamy pesto tortellini with this quick and easy recipe! In just 20 minutes, you can whip up a delightful dish featuring cheese tortellini, fresh basil pesto, cherry tomatoes, and baby spinach. Perfect for a weeknight dinner or a satisfying lunch, this creamy meal will please everyone at the table. Click through to explore the full recipe and bring this mouthwatering dish to your kitchen!
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Ingredients
  

1 package (9 oz) refrigerated cheese tortellini

1 cup fresh basil pesto

1 cup heavy cream

1 cup cherry tomatoes, halved

1 cup baby spinach

1/2 cup grated Parmesan cheese

2 tablespoons olive oil

Salt and pepper to taste

Optional: pine nuts for garnish

Instructions
 

Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions until al dente, usually around 3-5 minutes. Drain and set aside.

    In a large skillet, heat the olive oil over medium heat. Add the halved cherry tomatoes and sauté for about 2-3 minutes until they soften slightly.

      Stir in the baby spinach and cook until wilted, about 1-2 minutes.

        Reduce the heat to low and pour in the heavy cream, stirring to combine. Allow the cream to warm through for another 2 minutes.

          Add the basil pesto and grated Parmesan cheese to the skillet, mixing until everything is thoroughly combined and creamy.

            Fold in the cooked tortellini gently to coat them with the creamy pesto sauce. Season with salt and pepper to taste.

              Remove from heat and let it rest for a couple of minutes to thicken slightly.

                - Presentation Tips: Serve the creamy pesto tortellini in bowls, topped with a sprinkle of additional Parmesan cheese and toasted pine nuts for crunch. Garnish with a few fresh basil leaves for an extra pop of color.

                  Prep Time: 10 mins | Total Time: 20 mins | Servings: 4