Imported from Instagram

Creamy Pesto Tomato Tortellini

Name: Creamy Pesto Tomato Tortellini
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3 servings
Cuisine: Italian
Ingredients: 17 oz Tortellini (Spinach and cheese tortellini was used; tomato and cheese is also suggested. Good-quality tortellini recommended.); Salt (For generously salting the pasta water; also season the sauce to taste.); Extra-virgin olive oil (For heating in the pan; amount not specified.); 1 Red onion or shallot (Finely chopped; use either one red onion or one shallot.); 4.5 cloves Garlic (Minced; source says 4–5 cloves.); 1 tbsp Tomato paste; 375 g Cherry tomatoes (Halved; source gives a range of 350–400 g.); Chili flakes (To taste; extra for serving if desired.); 1.5 cups Heavy cream; 1.5 tbsp Basil pesto (Source gives 1–2 tbsp.); 50 g Parmesan (Freshly grated; extra for serving if desired.); 2.5 handfuls Fresh spinach (Use 2–3 big handfuls.); Pasta water (A splash, reserved before draining the tortellini.); Black pepper (To taste.); 0.75 tsp Sugar (Optional, to balance the acidity; source gives ½–1 tsp.); Fresh basil (Optional, for serving.)

Recipe by @foodie_mette Instagram

Imported by Blak Rabbit on SeeMeCook

Comforting tortellini coated in a creamy, mildly spicy tomato-pesto sauce with fresh tomatoes, spinach, and Parmesan. Ready in about 30 minutes.

3 servings30 minItalian

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Ingredients

17 oz Tortellini (Spinach and cheese tortellini was used; tomato and cheese is also suggested. Good-quality tortellini recommended.)
Salt (For generously salting the pasta water; also season the sauce to taste.)
Extra-virgin olive oil (For heating in the pan; amount not specified.)
1 Red onion or shallot (Finely chopped; use either one red onion or one shallot.)
4.5 cloves Garlic (Minced; source says 4–5 cloves.)
1 tbsp Tomato paste
375 g Cherry tomatoes (Halved; source gives a range of 350–400 g.)
Chili flakes (To taste; extra for serving if desired.)
1.5 cups Heavy cream
1.5 tbsp Basil pesto (Source gives 1–2 tbsp.)
50 g Parmesan (Freshly grated; extra for serving if desired.)
2.5 handfuls Fresh spinach (Use 2–3 big handfuls.)
Pasta water (A splash, reserved before draining the tortellini.)
Black pepper (To taste.)
0.75 tsp Sugar (Optional, to balance the acidity; source gives ½–1 tsp.)
Fresh basil (Optional, for serving.)

Steps

1
Bring a pot of generously salted water to a boil. Cook the tortellini according to its package directions until al dente. Reserve a splash of pasta water, then drain the tortellini.
2
While the pasta cooks, heat extra-virgin olive oil in a large pan over medium heat. Add the finely chopped red onion or shallot and sauté for 2–3 minutes, until soft.
3
Add the minced garlic and tomato paste to the pan. Cook for 1 minute, until very fragrant.
4
Add the halved cherry tomatoes and, if using, some of the sugar. Cook for 6–8 minutes, until softened and beginning to burst.
5
Lower the heat and pour in the heavy cream. Simmer gently for 2–3 minutes, until slightly thickened.
6
Season with salt, black pepper, and chili flakes to taste. Stir in the basil pesto and freshly grated Parmesan until the sauce is smooth and creamy.
7
Add the spinach and let it wilt into the sauce.
8
Add the cooked tortellini and a splash of reserved pasta water. Toss until the sauce is silky and coats the tortellini.
9
Taste and adjust the salt, pepper, and chili flakes. Serve immediately, with extra Parmesan, chili flakes, and fresh basil if desired.

Notes

The source lists 16–18 oz / 450–500 g tortellini and 350–400 g tomatoes, so midpoint quantities are used where a single numeric amount is needed. It lists pesto once in the sauce and again when tossing the pasta; the quantity is preserved as 1–2 tbsp total. Olive oil and seasoning amounts are not specified.