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Creamy Pesto Tortellini Recipe Easy 30-Minute Dinner with Cherry Tomatoes

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A quick and easy creamy pesto tortellini dish with fresh cherry tomatoes, perfect for busy weeknights or casual get-togethers. This comforting meal combines tender tortellini with a luscious pesto cream sauce and vibrant flavors.

Ingredients

Scale
  • 1 pound (450 g) cheese tortellini, fresh or frozen
  • 1 cup (about 150 g) cherry tomatoes, halved
  • 1/2 cup (120 ml) pesto sauce, store-bought or homemade
  • 1/2 cup (120 ml) heavy cream (can substitute with half-and-half or plant-based cream)
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 1/3 cup (35 g) freshly grated Parmesan cheese
  • Salt and pepper to taste
  • A handful fresh basil leaves, chopped
  • Optional: 2 tablespoons toasted pine nuts
  • Optional: A pinch of red pepper flakes

Instructions

  1. Bring a large pot of salted water to a boil. Add 1 pound (450 g) of fresh or frozen cheese tortellini and cook according to package instructions, usually about 3-5 minutes for fresh or 7-9 for frozen. Stir occasionally to prevent sticking. Drain and set aside, reserving about 1/4 cup (60 ml) of the pasta water.
  2. While the tortellini cooks, halve 1 cup (150 g) of cherry tomatoes and mince 2 cloves of garlic.
  3. Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant but not browned. Toss in the cherry tomatoes and cook for 3-4 minutes until they soften and start to release their juices.
  4. Lower the heat to medium-low. Stir in 1/2 cup (120 ml) of heavy cream and 1/2 cup (120 ml) of pesto sauce. Mix gently until the sauce is smooth and heated through—about 2 minutes. If the sauce looks too thick, add a splash of the reserved pasta water to loosen it up.
  5. Add the drained tortellini to the skillet and toss gently to coat every piece in the creamy pesto sauce. Cook together for another 1-2 minutes so the flavors meld. Taste and season with salt and freshly ground black pepper as needed.
  6. Remove from heat and sprinkle 1/3 cup (35 g) of freshly grated Parmesan cheese and a handful of chopped fresh basil over the dish. Add toasted pine nuts or a pinch of red pepper flakes if desired.
  7. Serve immediately while warm and creamy. Pairs well with a crisp green salad or crusty bread.

Notes

Do not overcook the tortellini; al dente texture is best. Use reserved pasta water to adjust sauce consistency. Fresh basil and freshly grated Parmesan cheese enhance flavor. Store leftovers in an airtight container in the fridge for up to 2 days; reheat with a splash of cream or milk to restore creaminess. For dairy-free or gluten-free options, substitute ingredients accordingly.

Nutrition

Keywords: creamy pesto tortellini, cherry tomatoes, easy dinner, quick pasta recipe, weeknight meal, comfort food, pesto sauce, Italian pasta

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