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Basil Pesto Cream with Tortellini
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!
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
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.
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!
Basil Pesto Cream with Tortellini
Ingredients
- 1 cup half-and-half
- 1 tablespoon unsalted butter
- ¼ cup basil pesto (Click for recipe)
- ¼ 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 ¼ 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
- Our recipe for homemade Basil Pesto
- 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
Nutrition
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.
Katherine | Omnivore's Cookbook
Love basil pesto and tortellini and broccoli! I guess it’s safe to say this is my kind of dinner!
Sara
My kids are all finally enjoying tortellini (I had one holdout for the longest time!). This looks fabulous, can’t wait to make it for dinner.
Tricia Buice
Thank you Sara! I remember how hard it was to cook for a family when you have “holdouts!” Thanks!
Michelle
I was looking for a pesto sauce and found your recipe. I subbed in gnocchi and added chicken, but kept everything else the same. So good! Thank you!
Tricia Buice
Thanks for the feedback Michelle. Sounds terrific with the gnocchi, and chicken! Perfect dinner 🙂 I could eat it cold.
Robyn @ Simply Fresh Dinners
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!
Tricia Buice
Thank you Robyn – I love all my lenses and with my husbands encouragement, I often try new things and that keeps me out of the rut. So happy to have found photography!
cakespy
OMG, this is the most gorgeous thing I have seen all day! It’s just past lunch time but I am ready for dinner! 🙂
Tricia Buice
You are so sweet! Thanks for stopping by and for commenting!
Mimi
Banquet food is horrible! But this looks lovely. Sometimes instead of cream I use canned goat milk just for another kind of creaminess.
Tricia Buice
I have never tried goats milk but you planted a seed now. Agreed – banquet food is yuck 🙁 Have a great weekend!
Pat
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!
Tricia Buice
Pat this all sounds great!~ What a terrific addition with the mayo – I have to try it. Thank you so much.
Monica
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.
Tricia Buice
We like to eat well Monica – at least every now and then. Hope you have a wonderful weekend!
Larry
Looks delicious Tricia – I don’t believe I’ve eaten creamy pesto.
Tricia Buice
I hope you will give it a try Larry – so delicious! Happy travels 🙂
2sistersrecipes.com
Delicious dish – easy and light! our favorite kind of meal! Have a nice weekend!
Tricia Buice
You too! Hope things are getting back to normal for you and your family. Have a lovely weekend.
Angie@Angie's Recipes
What sexy green colour! A wonderful recipe and beautiful photography, Tricia.
Tricia Buice
Thank you Angie – have a lovely weekend!
Gerlinde & Sunnycovechef
Cream and pesto, I love it. It’s fun to try out new recipes. Your photos are amazing , I have a lot to learn.
Tricia Buice
Creamy pesto is wonderful Gerlinde – let me know what you think if you give it a try. Have a wonderful weekend!
Jennifer @ Seasons and Suppers
Love this dish! The basil cream sauce sounds so delicious and must be lovely with the tortellini 🙂 Your bug photos are awesome, too. (And love that you featured the 17-40 lens. It’s my absolutely favourite lens ever!)
Tricia Buice
Thanks Jennifer – do you shoot all your photos with the 17-40? I have shot some food with it but mostly travel – which I need to do more of! I adore the lens too. Thanks!
Nicole
Any idea if Almond Milk would work instead of regular milk or half and half?
Tricia Buice
Hi Nicole – I have not tried using almond milk but I’m intrigued! I would use the unsweetened non-vanilla almond milk. Please let us know if you try it. Since there are only a few ingredients at least this is not hard to make. Good luck!
sue | theviewfromgreatisland
My husband’s out tonight, I’m home alone and hungry — wish I had this! Your pesto is so vibrant and beautiful 🙂
Tricia Buice
Thanks Sue – hope you got a great dinner! Nights like that I love a bowl of cereal haha
Chris Scheuer
This looks like a perfect summer dinner. I love traveling, being inspired by new and interesting dishes and then recreating them at home. This one definitely looks like a keeper!
Tricia Buice
There is a lot of inspiration out there but I never thought convention food would do it for me! Haha – have a great weekend.