Pesto Alfredo Tortellini

The smell of basil hitting hot cream still takes me back to my tiny first apartment kitchen, where I discovered that jarred pesto and homemade Alfredo could become something entirely new together. I was trying to impress someone with what I called "fancy pasta" on a Tuesday night, and the resulting green-swirled cream sauce looked like restaurant food but came together in the time it took to boil water. Now it's the dinner I make when I want comfort food that feels special without actually being difficult.

Last winter my friend Sarah dropped by unexpectedly while I had a pot of this simmering. She ended up standing at the stove with a fork, eating straight from the skillet while we caught up on life, and later confessed she'd dreamed about it for three days straight. That's when I knew this wasn't just dinner anymore—it was the kind of meal that pulls people into the kitchen and keeps them there.

Ingredients

• 500 g (18 oz) refrigerated cheese tortellini: Refrigerated pasta has a better texture than frozen and cooks more evenly. I've found that cheese-filled tortellini works best here because the creamy filling pairs perfectly with the sauce
• 2 tablespoons unsalted butter: Unsalted butter lets you control the seasoning perfectly. Make sure it melts completely before adding the garlic so it infuses evenly
• 2 cloves garlic, minced: Fresh garlic is non-negotiable here. Pre-minced jarred garlic has a harsh aftertaste that throws off the delicate balance
• 300 ml (1¼ cups) heavy cream: Heavy cream creates that velvety restaurant-style texture. Half-and-half will separate and milk makes the sauce too thin
• 60 g (½ cup) freshly grated Parmesan cheese: Buy a wedge and grate it yourself. Pre-grated cheese has anti-caking agents that prevent it from melting smoothly into the cream
• 80 g (⅓ cup) basil pesto: High-quality store-bought works great but homemade makes this sing. Look for pesto with a deep green color and oil that separates naturally
• ¼ teaspoon freshly ground black pepper: Freshly cracked pepper has a brighter flavor that complements the basil. Pre-ground pepper can taste dusty
• Salt, to taste: The pesto and Parmesan both add salt so taste before adding more. I usually end up adding just a pinch
• Fresh basil leaves: These add color and a punch of fresh flavor. Tear them by hand instead of cutting with a knife to preserve the delicate oils
• Extra grated Parmesan cheese: A final sprinkle on top creates that salty umami crust that forms as the cheese melts into the hot pasta
• Toasted pine nuts (optional): If you can spare the extra five minutes they add incredible crunch. Toast them in a dry pan until golden and watch them constantly they burn fast

Instructions

Boil the tortellini:

Bring a large pot of generously salted water to a rolling boil and cook the tortellini until al dente according to the package. Before draining scoop out ½ cup of the starchy pasta water this liquid gold will help bind the sauce later.

Start the sauce base:

Melt the butter in a large skillet over medium heat until it foams slightly then add the minced garlic. Let it sizzle for about 1 minute until you can smell it but keep the heat gentle so it softens without browning.

Add the cream:

Pour in the heavy cream and bring it to a gentle bubble. Let it simmer for 2-3 minutes until it thickens slightly and coats the back of a spoon stirring occasionally so it doesn't scorch on the bottom.

Make it creamy:

Stir in the grated Parmesan cheese until it melts completely into the cream creating a smooth velvety sauce. Lower the heat to the lowest setting to keep it warm while you prepare the final step.

Add the basil magic:

Stir in the pesto black pepper and that pinch of salt until the sauce turns a gorgeous light green with cream ribbons running through it. The sauce should be glossy and thick enough to coat a spoon.

Bring it all together:

Add the cooked tortellini to the skillet and toss gently so every piece gets coated in that luscious sauce. Add a splash of that reserved pasta water if it looks too thick.

Serve it up:

Plate immediately while the cheese is still melty and the sauce is glossy. Top with fresh basil an extra shower of Parmesan and those toasted pine nuts if you went the extra mile.

Pin Recipe

This recipe became my go-to after a particularly awful Monday when nothing had gone right and I needed something that felt like a hug but didn't require energy I didn't have. The way the kitchen filled with that basil cream scent while it simmered somehow made the whole day feel less terrible.

Make It Your Own

Sometimes I'll add sautéed mushrooms when the garlic goes in letting them brown and get golden before the cream hits the pan. Other times I'll stir in sun-dried tomatoes at the end for these chewy tart pockets that cut through all the richness. Spinach tortellini turns it into this vibrant green dish that looks like spring on a plate.

Perfect Pairings

A crisp Pinot Grigio cuts through the cream while letting the basil shine through. Or if you're not drinking wine sparkling water with a squeeze of lemon has this way of refreshing your palate between each rich bite. I've also served it alongside a simple arugula salad dressed with nothing but lemon juice and olive oil.

Make-Ahead Magic

The sauce actually develops more flavor if you make it a few hours ahead and gently reheat it while the tortellini cooks. The pesto infuses into the cream and the garlic mellows out into something sweeter and less sharp. Just know you'll need to loosen it with a splash more cream or pasta water since it thickens as it cools.

• Store the sauce separately from the pasta for the best texture
• Reheat over the lowest heat setting possible stirring constantly
• The sauce keeps in the fridge for up to three days and freezes surprisingly well

Pin Recipe

This pasta has become my secret weapon for those nights when comfort is non-negotiable but time is short. There's something about that first creamy basil-drenched bite that makes everything feel a little more okay.

Recipe FAQs

→ Can I use dried tortellini instead of refrigerated?

Yes, dried tortellini works perfectly. Just adjust cooking time according to package directions, typically 2-3 minutes longer than refrigerated versions. The sauce consistency remains the same.

→ How long does the sauce keep in the refrigerator?

The Alfredo-pesto sauce stores well for up to 3 days in an airtight container. Reheat gently over low heat, adding a splash of cream or pasta water to restore consistency. The tortellini is best enjoyed fresh but can be reheated similarly.

→ What can I substitute for heavy cream?

Half-and-half creates a lighter sauce, though it will be less rich. For a dairy-free option, try full-fat coconut milk, though the flavor profile will shift slightly. Cashew cream also provides creamy texture without dairy.

→ Is homemade pesto better than store-bought?

Homemade pesto offers brighter, fresher flavors and lets you control ingredients. However, high-quality store-bought pesto in the refrigerated section works excellently for this dish. Avoid jarred shelf-stable versions, which lack vibrancy.

→ Can I make this gluten-free?

Absolutely. Use gluten-free tortellini, available in many supermarkets, or substitute with gluten-free penne or fusilli. Ensure your pesto brand is certified gluten-free, as some contain wheat thickeners.

→ What protein additions work well?

Grilled chicken strips, sautéed shrimp, or pan-seared salmon complement the creamy sauce beautifully. For vegetarian protein, add white beans or pan-fried tofu cubes during the final toss.