Creamy Pesto Alfredo Tortellini
Cheese tortellini tossed in a skillet with basil pesto and creamy Alfredo sauce and finished with Parmesan.
Ingredients
Main Ingredients
- 20 oz refrigerated cheese tortellini
- ½ cup basil pesto homemade or store-bought
- 1 cup Alfredo sauce homemade if possible
- ¼ cup grated Parmesan cheese plus more for serving
- 2 tsp olive oil for drizzling
- reserved pasta water a splash, as needed
- salt and pepper to taste
Instructions
Cooking
- Boil the tortellini in salted water according to the package directions until al dente, reserve a small cup of cooking water, then drain.
- In a large skillet over medium-low heat, stir together the pesto and Alfredo sauce until smooth and warm, without boiling.
- Add the tortellini and stir gently until coated, adding a splash of pasta water if the sauce is too thick.
- Stir in the Parmesan and season with salt and pepper to taste.
- Divide among bowls, drizzle with olive oil, and top with extra Parmesan.
Notes
Roast garlic for the pesto, or stir in spinach or sun-dried tomatoes at the end. Pair with a side salad or steamed vegetables. Keep the heat low so the cream sauce stays smooth. Leftovers keep 3 to 4 days.