Pesto Alfredo Tortellini (Printable Version)

Cheese tortellini tossed in a rich, creamy Alfredo sauce blended with vibrant basil pesto for a comforting Italian-inspired meal.

# What You Need:

→ Pasta

01 - 18 oz refrigerated cheese tortellini

→ Alfredo-Pesto Sauce

02 - 2 tablespoons unsalted butter
03 - 2 cloves garlic, minced
04 - 1¼ cups heavy cream
05 - ½ cup freshly grated Parmesan cheese
06 - ⅓ cup basil pesto (homemade or high-quality store-bought)
07 - ¼ teaspoon freshly ground black pepper
08 - Salt, to taste

→ Garnish

09 - Fresh basil leaves
10 - Extra grated Parmesan cheese
11 - Toasted pine nuts (optional)

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions until al dente. Drain and set aside, reserving ½ cup of the pasta cooking water.
02 - In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant, but not browned.
03 - Pour in the heavy cream and bring to a gentle simmer. Cook for 2-3 minutes, stirring occasionally.
04 - Stir in the grated Parmesan cheese until melted and smooth. Lower the heat to low.
05 - Add the basil pesto, black pepper, and a pinch of salt. Mix until well combined.
06 - Add the cooked tortellini to the skillet. Toss gently to coat in the sauce, adding a splash of reserved pasta water if needed to reach your desired consistency. Serve immediately, garnished with fresh basil, extra Parmesan, and toasted pine nuts if desired.

# Expert Tips:

01 -
  • The way the bright basil cuts through rich cream makes every bite feel balanced not heavy
  • It comes together in 25 minutes but tastes like something from a Italian restaurant
  • The sauce clings to every cheese-filled pocket of tortellini perfectly
02 -
  • The sauce thickens quickly off the heat so it might look thinner in the pan than on the plate
  • Room temperature cream incorporates better than cold cream straight from the fridge
  • Don't rinse the tortellini after draining the starch helps the sauce cling
03 -
  • If the sauce breaks or looks grainy whisk in a teaspoon of cold cream and it usually comes back together
  • Toasting the pine nuts in the same skillet after you remove the pasta picks up all those flavorful browned bits

Go Back