Description

This Delicious Pesto Tortellini with Sundried Tomatoes Recipe combines cheesy tortellini, creamy pesto, and tangy sun-dried tomatoes for an easy, flavorful dinner idea that comes together in just 20 minutes!

Ingredients

1 (20-ounce) package cheese tortellini (fresh or refrigerated)

1 tablespoon olive oil

2 cloves garlic, minced

1/2 cup sun-dried tomatoes, chopped (oil-packed and drained)

1/3 cup basil pesto (store-bought or homemade)

1/2 cup heavy cream or half-and-half

1/4 cup grated Parmesan cheese

Salt and black pepper, to taste

1 cup baby spinach (optional)

Fresh basil, for garnish

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Instructions

1. Cook tortellini according to package directions until al dente. Drain and set aside.

2. In a large skillet, heat olive oil over medium heat. Add garlic and cook for 30 seconds until fragrant.

3. Add sun-dried tomatoes and cook for 1–2 minutes.

4. Stir in pesto and cream, mixing until smooth and creamy.

5. Add cooked tortellini to the skillet and toss gently to coat.

6. Sprinkle in Parmesan cheese and stir until the sauce thickens slightly.

7. Add spinach (if using) and cook for 1–2 minutes until wilted.

8. Season with salt and pepper to taste. Serve immediately, garnished with fresh basil and extra Parmesan.

Notes

Make it a complete meal by adding grilled chicken or shrimp.

Use a dairy-free cream substitute for a lighter version.

Store leftovers in an airtight container for up to 3 days.

Reheat gently on the stove with a splash of cream or milk.