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Basil Pesto Cream with Tortellini

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Basil Pesto Cream with Tortellini

A bowl of tortellini tossed in a basil cream sauce and garnished with Parmesan and basil leaves

A fantastic dish that can be on the table in under 30 minutes.

If you’re wondering what to do with all that wonderful pesto we made earlier this week, wonder no more. Make this simple, flavorful and delicious Basil Pesto Cream with Tortellini!

Last summer I attended a convention with my husband in Clearwater Florida. At one of the banquet dinners they served a wide variety of foods with one table filled with pasta dishes. I fell in love with the pesto cream sauce ladled over tortellini which is saying a lot because I hardly ever “like” banquet food.

They had food tables positioned in the four corners of the convention hall and almost 500 people lined up to fill their plates with the huge variety.  I skipped most of the food tables but did go back for seconds on the tortellini.

I’ve thought about that dish several times over the past year and finally had to make it for myself.

There is something about this recipe that I love and can’t wait to make again. Maybe it’s the fresh, bold flavor of the fresh olive oil pesto, or the salty grated Parmesan cheese that draws me in – but whatever it is, I’m smitten.

Sometimes I throw in some broccoli and make this a complete meal in a bowl. I don’t mind telling you that my version is way better than the banquet recipe!

A bowl of pasta in basil cream sauce with fresh Parmesan being tossed over the top

Overview of ingredients

  • half-and-half
  • unsalted butter
  • basil pesto or your favorite pesto with loads of garlic either homemade or store-bought. You’ll need about 1/4 cup of pesto.
  • fresh grated Parmesan cheese
  • cooked cheese tortellini
  • fresh steamed broccoli florets
  • fresh ground black pepper

A bowl of tortellini tossed in basil cream sauce and topped with Parmesan

 

How to make Basil Pesto Cream with Tortellini

The creamy pesto sauce could not be more simple to make.

Prepare the pesto in a food processor if making homemade and steam the broccoli florets.

Next cook pasta in a large pot of boiling water according to package directions. Set aside to drain reserving a small cup of the pasta water.

Combine the half-and-half, butter and pesto in a large skillet or saucepan over medium heat and whisk until melted and combined. Do not boil.

Remove the pan from the heat and season with fresh ground black pepper. Taste the sauce and add seasoning as needed. Toss the sauce with the steamed broccoli and drained tortellini. Add a splash of pasta water if needed to thin the sauce.

Serve immediately garnished with additional Parmesan and fresh basil leaves.

Substitutions:

You can use whole milk or heavy cream in place of the half-and-half. If using cream, omit the butter. If using milk, add another tablespoon of unsalted butter.

This dish is also great with other kinds of pesto. Try using walnuts in place of the pine nuts and leafy greens in place of the basil. You can use baby kale leaves or arugula too. Or try our Smoky Red Pepper Pesto on a Grilled Chicken Panini.

You can skip the broccoli all together, or add snow peas or fresh green peas if desired.

If you don’t have tortellini on hand, use your favorite pasta or some hot cooked noodles like spaghetti in a pinch.

This is also great served with grilled chicken breast for more protein.

A side view of a bowl of tortellini with broccoli and basil cream sauce topped with Parmesan

Creamy pesto pasta is great for company or a quick weeknight meal

This is also a great dish to serve a crowd, like a banquet with 500 convention attendees. The cheesy tortellini holds up well in the sauce and soaks up the amazing pesto flavor without falling apart.

Can you tell I like this dish? I bet you will too!

 

Thanks for PINNING!

A bowl of tortellini covered in a basil cream sauce and Parmesan cheese

 

5 from 6 votes

Basil Pesto Cream with Tortellini

Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Yield: 4 servings
Course: Main Dish, Pasta
Author: Tricia
PRINT RECIPE
Enjoy the fresh, bold flavor of the basil pesto, and the salty grated Parmesan cheese tossed with hot cheese tortellini for a delicious meal that can be on the table in under 30 minutes!

Ingredients

  • 1 cup half-and-half
  • 1 tablespoon unsalted butter
  • 1/4 cup basil pesto click HERE for recipe
  • 1/4 cup fresh grated Parmesan cheese plus more for garnish
  • 9 ounces cooked cheese tortellini
  • 2 cups steamed broccoli florets
  • Fresh grated black pepper

Instructions

  • Cook tortellini according to package directions. Set aside to drain.
  • Combine the half-and-half, butter and pesto in a large skillet. Heat until the sauce thickens slightly.
  • Add 1/4 cup of grated Parmesan cheese and stir until melted and combined.
  • Remove from the heat and season with ground pepper. Toss the sauce with the cooked broccoli and drained tortellini.
  • Serve immediately garnished with additional Parmesan if desired.

Recipe Notes

Whole milk or heavy cream can be substituted for the half-and-half. If using cream, omit the butter, if using milk, add another tablespoon of unsalted butter.
adapted from a recipe on food.com

Easy, flavorful and so delicious!

This Basil Pesto Cream with Tortellini is a delicious meal that can be on the table in under 30 minutes. Everyone enjoys the fresh bold flavor of the basil pesto and the salty fresh grated Parmesan tossed with hot cheese tortellini.

Our dish is simple, quick and utterly fantastic.

If you love basil pesto, I bet you’ll also love our Grilled Pesto Pizza. I’m a huge fan of red sauce on pizza, but this pesto pizza surprises me every time I make it.

And for the tortellini lover in your family, don’t miss our hearty Tortellini Salad and this Tomato Soup with Tortellini.

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31 Comments

  3. Robyn @ Simply Fresh Dinners says

    Such a perfect summer recipe, Tricia! So creamy and yet light and delicious – just love it! Love your shots of that praying mantis, too!
    I love my little nifty fifty lens – it brings something special to the shot, doesn’t it?
    My basil is still going wild so it’s time to cut some more for pesto. Sharing:)
    Hope your weekend is fabulous!

    reply to this comment >

  6. Pat says

    I make this quite a bit, but never with tortalini – that takes it up a notch! In winter I add cooked greens and often peas as well (not a big broccoli fan). In summer, it makes a great cold pasta salad with a pasta that holds sauce. Can substitute mayo for the cream sauce, too. I love basil pesto!

    reply to this comment >

  7. Monica says

    I can see why you and your husband love this! I’m sure it is far better than the banquet version but I thank them for inspiring you. ; ) I especially love that it even holds up as leftovers. It’s so nice to look in the fridge and have something excellent like this waiting for you.

    reply to this comment >

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