This creamy pesto tortellini is cozy, fresh, and weeknight-simple. Soft cheese tortellini get wrapped in a silky pesto cream sauce with sweet pops of peas. It’s comforting without feeling heavy and comes together fast with pantry-friendly ingredients.
Ingredients
- 20 oz refrigerated cheese tortellini
- 1 cup frozen peas
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup basil pesto
- 1/3 cup grated Parmesan cheese
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp reserved pasta water
Instructions
- Bring a large pot of salted water to a boil and cook the tortellini according to package directions. Add the peas during the last 2 minutes of cooking. Reserve 2 tbsp pasta water, then drain.
- Heat olive oil in a large skillet over medium heat. Add garlic and cook for 30 seconds until fragrant.
- Pour in the heavy cream and bring to a gentle simmer. Cook for 2-3 minutes, stirring often.
- Stir in the pesto, Parmesan cheese, salt, and black pepper until smooth.
- Add the drained tortellini and peas to the skillet. Toss gently, adding reserved pasta water as needed to loosen the sauce. Serve warm.
Tip: For extra richness, finish with a small sprinkle of Parmesan right before serving.
This is one of those dinners you’ll want to keep on repeat for busy nights and relaxed weekends alike.
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Creamy Pesto Tortellini with Peas
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
Creamy pesto tortellini with peas made in one skillet for a quick, cozy vegetarian dinner.
Ingredients
20 oz refrigerated cheese tortellini
1 cup frozen peas
1 tbsp olive oil
2 cloves garlic, minced
1 cup heavy cream
1/2 cup basil pesto
1/3 cup grated Parmesan cheese
1/4 tsp salt
1/4 tsp black pepper
2 tbsp reserved pasta water
Instructions
1. Bring a large pot of salted water to a boil and cook the tortellini according to package directions. Add the peas during the last 2 minutes of cooking. Reserve 2 tbsp pasta water, then drain.
2. Heat olive oil in a large skillet over medium heat. Add garlic and cook for 30 seconds until fragrant.
3. Pour in the heavy cream and bring to a gentle simmer. Cook for 2-3 minutes, stirring often.
4. Stir in the pesto, Parmesan cheese, salt, and black pepper until smooth.
5. Add the drained tortellini and peas to the skillet. Toss gently, adding reserved pasta water as needed to loosen the sauce. Serve warm.
Notes
Add extra Parmesan just before serving for a richer finish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-inspired