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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 3 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

  1. Katherine | Omnivore's Cookbook says

    August 25, 2016 at 11:55 am

    Love basil pesto and tortellini and broccoli! I guess it’s safe to say this is my kind of dinner!

    reply to this comment >
  2. Sara says

    August 21, 2016 at 12:47 am

    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.

    reply to this comment >
    • Tricia Buice says

      August 21, 2016 at 8:25 am

      Thank you Sara! I remember how hard it was to cook for a family when you have “holdouts!” Thanks!

      reply to this comment >
    • Michelle says

      June 30, 2020 at 12:05 am

      5 stars
      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!

      reply to this comment >
      • Tricia Buice says

        July 1, 2020 at 9:30 am

        Thanks for the feedback Michelle. Sounds terrific with the gnocchi, and chicken! Perfect dinner 🙂 I could eat it cold.

        reply to this comment >
  3. Robyn @ Simply Fresh Dinners says

    August 20, 2016 at 5:55 pm

    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 >
    • Tricia Buice says

      August 21, 2016 at 8:25 am

      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!

      reply to this comment >
  4. cakespy says

    August 20, 2016 at 1:09 pm

    OMG, this is the most gorgeous thing I have seen all day! It’s just past lunch time but I am ready for dinner! 🙂

    reply to this comment >
    • Tricia Buice says

      August 21, 2016 at 8:23 am

      You are so sweet! Thanks for stopping by and for commenting!

      reply to this comment >
  5. Mimi says

    August 19, 2016 at 4:29 pm

    Banquet food is horrible! But this looks lovely. Sometimes instead of cream I use canned goat milk just for another kind of creaminess.

    reply to this comment >
    • Tricia Buice says

      August 19, 2016 at 5:22 pm

      I have never tried goats milk but you planted a seed now. Agreed – banquet food is yuck 🙁 Have a great weekend!

      reply to this comment >
  6. Pat says

    August 19, 2016 at 4:22 pm

    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 >
    • Tricia Buice says

      August 19, 2016 at 5:20 pm

      Pat this all sounds great!~ What a terrific addition with the mayo – I have to try it. Thank you so much.

      reply to this comment >
  7. Monica says

    August 19, 2016 at 2:23 pm

    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 >
    • Tricia Buice says

      August 19, 2016 at 5:21 pm

      We like to eat well Monica – at least every now and then. Hope you have a wonderful weekend!

      reply to this comment >
  8. Larry says

    August 19, 2016 at 10:13 am

    Looks delicious Tricia – I don’t believe I’ve eaten creamy pesto.

    reply to this comment >
    • Tricia Buice says

      August 19, 2016 at 1:22 pm

      I hope you will give it a try Larry – so delicious! Happy travels 🙂

      reply to this comment >
  9. 2sistersrecipes.com says

    August 19, 2016 at 8:32 am

    Delicious dish – easy and light! our favorite kind of meal! Have a nice weekend!

    reply to this comment >
    • Tricia Buice says

      August 19, 2016 at 9:28 am

      You too! Hope things are getting back to normal for you and your family. Have a lovely weekend.

      reply to this comment >
  10. [email protected]'s Recipes says

    August 19, 2016 at 4:46 am

    What sexy green colour! A wonderful recipe and beautiful photography, Tricia.

    reply to this comment >
    • Tricia Buice says

      August 19, 2016 at 9:28 am

      Thank you Angie – have a lovely weekend!

      reply to this comment >
  11. Gerlinde & Sunnycovechef says

    August 19, 2016 at 12:58 am

    Cream and pesto, I love it. It’s fun to try out new recipes. Your photos are amazing , I have a lot to learn.

    reply to this comment >
    • Tricia Buice says

      August 19, 2016 at 9:27 am

      Creamy pesto is wonderful Gerlinde – let me know what you think if you give it a try. Have a wonderful weekend!

      reply to this comment >
  12. Jennifer @ Seasons and Suppers says

    August 18, 2016 at 7:57 pm

    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!)

    reply to this comment >
    • Tricia Buice says

      August 18, 2016 at 9:08 pm

      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!

      reply to this comment >
    • Nicole says

      September 22, 2019 at 5:28 pm

      Any idea if Almond Milk would work instead of regular milk or half and half?

      reply to this comment >
      • Tricia Buice says

        September 22, 2019 at 10:53 pm

        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!

        reply to this comment >
  13. sue | theviewfromgreatisland says

    August 18, 2016 at 7:14 pm

    My husband’s out tonight, I’m home alone and hungry — wish I had this! Your pesto is so vibrant and beautiful 🙂

    reply to this comment >
    • Tricia Buice says

      August 18, 2016 at 9:07 pm

      Thanks Sue – hope you got a great dinner! Nights like that I love a bowl of cereal haha

      reply to this comment >
  14. Chris Scheuer says

    August 18, 2016 at 6:00 pm

    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!

    reply to this comment >
    • Tricia Buice says

      August 18, 2016 at 9:06 pm

      There is a lot of inspiration out there but I never thought convention food would do it for me! Haha – have a great weekend.

      reply to this comment >

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