Basil Pesto Cream with Tortellini

5 from 9 votes

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!

Prep Time15

Cook Time10

Total Time25

Course: Main Dish

Cuisine: Italian

Keyword: cream, pasta, pesto, tortellini

Servings: servings

Calories: 403kcal

Author: Tricia

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.

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 information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition