Pesto Tortellini Recipe

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This pesto tortellini recipe is easy to make with a handful of simple ingredients including the best homemade pesto sauce. It’s a quick & light main dish or side, ready in 20 minutes (or less)!

a fork taking a bite of Pesto Tortellini


I’m always looking for ways to enjoy the fresh homemade pesto we make with ingredients from our garden, and this pesto tortellini is one of our favorites (along with this pesto pasta and baked pesto chicken).

I mean, what’s not to love?! Cheesy tortellini is cooked then smothered in a delicious pesto sauce and served topped with toasted pine nuts and grated parmesan cheese. Add some tomatoes for a pop of color, if desired!

Pesto Tortellini  on a plate with a fork

Pesto Tortellini: Ingredients & Substitutions

overhead photo of the ingredients in this Pesto Tortellini recipe
  • Pesto sauce. I always suggest making your own homemade pesto sauce. It’s so easy and worlds better than store-bought. However, in a pinch (or in the winter) when the craving strikes and you can’t find fresh basil, use jarred, store-bought varieties.
  • Tortellini. I suggest using fresh, refrigerated cheese tortellini or frozen tortellini if you can find it. It only takes 3-5 minutes to cook and is so delicious. Dried tortellini works well too, it just takes about 15-20 minutes to cook, so keep that in mind.
  • Baby Tomatoes. Sometimes I like to stir the tomatoes into the warm pasta or cook them until they burst in 1 tablespoon of olive oil before adding to the dish.
  • Pine nuts. if making your own pesto, reserve 2 tablespoons of toasted pine nuts for serving. If not, I still suggest toasting 2 tablespoons pine nuts until lightly golden brown to serve with this pesto tortellini.
Pesto Tortellini  on a plate with a fork

How to Make Pesto Tortellini

Let’s walk through this pesto tortellini recipe step-by-step. To make it easier, you can prepare the pesto sauce 1-2 days in advance. Don’t forget to watch the video.

Make the Pesto

Begin by making the pesto (if you’re going the homemade route). I have an entire post on this as well if you need further help: homemade basil pesto sauce.

Start making pesto by heating the pine nuts in a small sauté pan over medium heat until lightly browned. Then, reserve 2 tablespoons of roasted pine nuts for serving.

two photos showing toasting pine nuts to make pesto tortellini

Next put the olive oil and basil leaves into the container of a blender or food processor. Blend/process for about 60 seconds until the ingredients are combined but not totally smooth. 

You may need to pause, scrape down the sides, and then continue blending/processing.

2 photos showing making pesto sauce in a vitamix blender

Then, add ¼ cup pine nuts, garlic, ½ cup parmesan cheese, salt and pepper and blend until you reach the desired consistency (about 30-60 seconds). 

Taste and adjust salt and pepper as desired and pulse to combine. Then set the sauce aside.

2 photos showing making pesto sauce in a vitamix blender

Cook the Tortellini 

Make sure to note how long the tortellini you are using takes to cook. Fresh takes 2-4 minutes, while dried can take up to 20 minutes.

Cook tortellini according to package instructions in salted water.

tortellini cooking in a pot with a spoon

Once cooked, drain the tortellini but do not rinse. This is very important, unrinsed pasta will absorb and bind to the pesto sauce much better!

tortellini draining in a colander

Assemble the Pesto Tortellini

Then return the cooked tortellini to the dry pot and add the pesto sauce to the warm tortellini in the pot. Stir until the pesto is evenly distributed.

two photos showing how to make pesto tortellini - combining pesto and tortellini

Sprinkle with remaining toasted pine nuts and parmesan cheese and add tomatoes if desired.

pesto tortellini topped with parmesan and pine nuts

Serve

Serve warm garnished with extra parmesan cheese, toasted pine nuts, julienned basil etc. You can also serve it cold, like a pasta salad, if you prefer.

Store/freeze

Store leftovers in an airtight container in the refrigerator for 3-5 days or in the freezer for up to 1 month.

a spoon scooping up pesto tortellini topped with parmesan and pine nuts

Pesto Tortellini Sauce Recipe FAQs

What goes good with pesto tortellini?

Here are some suggested recipes to make with this dish:
Bruschetta
Burrata Salad
Homemade Meatballs
Baked Pesto Chicken
Roasted Broccoli

What is the best way to cook tortellini?

Fill a 5-quart saucepan with salted water.
Bring the water to a boil, then add the tortellini to the boiling water.
Return the water to a boil and cook according to package instructions (about 4 minutes for fresh tortellini, 20 minutes for dried tortellini).
Once the tortellini floats to the top and is finished cooking, drain it but do not rinse.
Then toss in your favorite sauce (like this pesto tortellini).

Can I double this recipe?

Yes, double the ingredients by clicking the “2X” button in the recipe card.

pesto tortellini topped with parmesan and pine nuts on a plate with a spoon

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Pesto Tortellini Recipe

Laura
This pesto tortellini recipe is easy to make with a handful of simple ingredients including the best homemade pesto sauce. It's a quick & light main dish or side, ready in 20 minutes (or less)!
5 from 1 vote
Course Main Course, Side Dish
Cuisine Italian
Servings 10 servings
Calories 314
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes

Ingredients 
 

  • Salted Water
  • 20 oz cheese tortellini fresh
  • 1 pint baby tomatoes optional
  • 2 Tablespoons pine nuts
  • ¼ cup parmesan cheese

Homemade Pesto Sauce:

Instructions 

Make the Pesto Sauce

  • Heat ¼ cup plus 2 Tablespoons pine nuts in a small sauté pan over medium heat until lightly browned.
  • Reserve 2 Tablespoons roasted pine nuts for serving.
  • Next put the olive oil and basil leaves into the container of a blender or food processor. Blend/process for about 60 seconds until the ingredients are combined but not totally smooth.  You may need to pause, scrape down the sides, and then continue blending/processing.
  • Add ¼ cup pine nuts, garlic, ½ cup parmesan cheese, salt and pepper and blend until you reach the desired consistency (about 30-60 seconds).
  • Taste and adjust salt and pepper as desired, pulse to combine. Then set the sauce aside.

Cook the Tortellini:

  • Cook tortellini according to package instructions in salted water.
  • Once cooked, drain the tortellini but do not rinse.
  • Return the cooked tortellini to the dry pot.

Assemble the Pesto Tortellini

  • Add pesto sauce to the cooked tortellini in the pot and stir until evenly distributed.
  • Sprinkle with remaining toasted pine nuts and parmesan cheese.
  • Add tomatoes if desired.
  • Serve warm garnished with extra parmesan cheese, toasted pine nuts, julienned basil etc.

Video

Notes

Note. you can make the pesto up to 2 days in advance and store it in the refrigerator. 
Ingredient Substitutions
  • Pesto sauce. I always suggest making your own homemade pesto sauce. you can also use jarred, store-bought varieties.
  • Tortellini. I suggest using fresh, refrigerated cheese tortellini or frozen tortellini if you can find it. It only takes 3-5 minutes to cook. Dried tortellini works well too, it just takes about 15-20 minutes to cook, so keep that in mind.
  • Baby Tomatoes. Sometimes I like to stir the tomatoes into the warm pasta or cook them until they burst in 1 tablespoon of olive oil before adding to the dish.
  • Pine nuts. if making your own pesto, reserve 2 tablespoons of toasted pine nuts for serving. If not, I still suggest toasting 2 tablespoons pine nuts until lightly golden brown to serve with this pesto tortellini.
Store/freeze
Store leftovers in an airtight container in the refrigerator for 3-5 days or in the freezer for up to 1 month.

Nutrition

Serving: 1cup | Calories: 314kcal | Carbohydrates: 28g | Protein: 14g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 28mg | Sodium: 526mg | Potassium: 177mg | Fiber: 3g | Sugar: 3g | Vitamin A: 727IU | Vitamin C: 8mg | Calcium: 217mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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