Flavorful Sun-Dried Tomato Pesto Tortellini
A quick and easy 30-minute dinner featuring cheese-filled tortellini tossed in a rich, tangy sun-dried tomato pesto with fresh basil and pine nuts. Perfect for busy weeknights and customizable to suit various dietary needs.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
Scale
- 12 ounces cheese-filled tortellini (fresh or refrigerated)
- ½ cup sun-dried tomatoes packed in oil (about 75 g)
- 1 cup fresh basil leaves (loosely packed)
- ¼ cup pine nuts, toasted (about 30 g)
- 2 medium garlic cloves, minced or roughly chopped
- ½ cup grated Parmesan cheese (about 50 g)
- ⅓ cup extra virgin olive oil (about 80 ml)
- 1 tablespoon freshly squeezed lemon juice (about 15 ml)
- Salt and freshly ground black pepper to taste
- Optional: pinch of red pepper flakes
- Optional: splash of cream
Instructions
- Bring a large pot of salted water to a rolling boil. Add tortellini and cook according to package instructions, usually 3 to 5 minutes until al dente. Stir occasionally to prevent sticking. Drain and set aside, reserving about ¼ cup (60 ml) of pasta water.
- While the pasta cooks, heat a small dry skillet over medium heat. Add pine nuts and toast for 2 to 3 minutes, stirring frequently until golden and fragrant. Remove from heat and let cool.
- In a food processor, combine sun-dried tomatoes, fresh basil leaves, toasted pine nuts, minced garlic, grated Parmesan cheese, and lemon juice. Pulse a few times, then slowly drizzle in extra virgin olive oil while blending. Blend until smooth but still slightly textured. Season with salt and freshly ground black pepper to taste. Adjust oil or lemon juice to reach preferred consistency.
- Return the drained tortellini to the pot or a large skillet over low heat. Add the pesto and gently toss to coat evenly. If the sauce seems too thick, add reserved pasta water a tablespoon at a time until you get a silky, clingy sauce that coats the pasta perfectly. Taste and adjust seasoning if needed.
- Plate the tortellini, optionally garnish with extra Parmesan, fresh basil leaves, or a sprinkle of red pepper flakes for a touch of heat. Serve warm and enjoy immediately.
Notes
Toast pine nuts to enhance flavor. Drizzle olive oil slowly when blending pesto to avoid greasiness. Use reserved pasta water to adjust sauce consistency. Avoid overcooking tortellini to maintain texture. For dairy-free, substitute Parmesan with nutritional yeast and omit cream. For gluten-free, use gluten-free tortellini.
Nutrition
- Serving Size: About 1 ½ cups per s
- Calories: 475
- Sugar: 4
- Sodium: 450
- Fat: 22.5
- Saturated Fat: 3.5
- Carbohydrates: 47.5
- Fiber: 3
- Protein: 16.5
Keywords: sun-dried tomato pesto, tortellini, easy dinner, quick pasta recipe, vegetarian, Italian pasta, pesto sauce