Tortellini With Pesto Cream Sauce – Comforting, Fast, and Full of Flavor

Tortellini with pesto cream sauce is the kind of weeknight dinner that feels special without a lot of effort. You get tender, cheese-filled pasta coated in a silky sauce that’s bright, herby, and just rich enough. It comes together in about 20 minutes, which is perfect when you want something satisfying but don’t want to fuss.

The ingredients are simple and easy to find, and the technique is friendly even for beginners. Make it once and it quickly becomes a go-to comfort meal.

Why This Recipe Works

This recipe balances richness and freshness. The cream softens pesto’s sharp edges, while the pesto keeps the sauce lively and aromatic.

Fresh tortellini cooks fast, so you can build the sauce while the pasta boils. A splash of starchy pasta water helps the sauce cling and stay silky. Finishing with lemon brightens everything and keeps the dish from feeling heavy.

Shopping List

• Cheese tortellini (fresh or refrigerated, 18–20 ounces)
• Pesto (homemade or good-quality store-bought, 1/2 cup)
• Heavy cream (3/4 cup; half-and-half works in a pinch)
• Unsalted butter (1 tablespoon)
• Garlic (2 cloves, minced)
• Parmesan cheese (freshly grated, 1/2 cup, plus more for serving)
• Lemon (1, for zest and juice)
• Salt and black pepper
• Red pepper flakes (optional)
• Baby spinach (2 cups, optional)
• Toasted pine nuts (2 tablespoons, optional for garnish)
• Olive oil (1 teaspoon, optional for finishing)

Step-by-Step Instructions

1. Boil the tortellini. Bring a large pot of salted water to a boil.

   Add the tortellini and cook according to package directions until just tender. Reserve 1 cup of pasta water before draining.

2. Start the sauce base. In a large skillet over medium heat, melt the butter. Add the minced garlic and cook for 30–45 seconds until fragrant.

   Do not let it brown.

3. Add the cream. Pour in the heavy cream and a pinch of salt and black pepper. Simmer gently for 2–3 minutes until slightly thickened, stirring often.
4. Whisk in pesto. Reduce the heat to low. Stir in the pesto until the sauce turns evenly green and glossy.

   If it seems too thick, loosen with a splash of reserved pasta water.
5. Add Parmesan. Sprinkle in the grated Parmesan and stir until melted and smooth. Taste and adjust salt and pepper. Add a pinch of red pepper flakes if you like heat.
6. Finish with lemon. Add 1 teaspoon lemon zest and 1–2 teaspoons lemon juice to brighten the sauce.

   Start small and adjust to taste.

7. Toss with tortellini. Add the drained tortellini to the skillet and toss gently to coat. If using spinach, add it now and toss until it wilts. Use more pasta water as needed to keep the sauce silky.
8. Serve. Plate the pasta and finish with extra Parmesan, a drizzle of olive oil, and toasted pine nuts if you like.

   Serve immediately.

Keeping It Fresh

This dish is best right after cooking, when the sauce is at its creamiest. If you have leftovers, cool them quickly and store in an airtight container for up to 3 days. Reheat gently over low heat with a splash of water, milk, or cream to loosen the sauce.

Avoid boiling when reheating, or the sauce may separate. For make-ahead prep, you can blend the pesto cream sauce without the Parmesan, then add the cheese during reheating to keep things smooth.

Why This is Good for You

Pesto brings heart-healthy fats from olive oil and nuts, along with antioxidants from basil and garlic. Parmesan adds calcium and protein, and using spinach boosts iron and vitamin K.

Tortellini provides carbs for energy, and the balanced fat in cream helps keep you full. If you want a lighter version, swap in half-and-half, use a little less cheese, and load up on greens. You still get big flavor with a lighter touch.

What Not to Do

• Don’t boil the sauce hard. High heat can make the cream break and the cheese turn grainy.
• Don’t skip salting the pasta water. It’s your first layer of seasoning and makes a big difference.
• Don’t add lemon too early. Add it after the cream and cheese combine, or you risk curdling.
• Don’t rinse the pasta. You want starch on the surface so the sauce clings well.
• Don’t use old, dry pesto. Stale pesto tastes bitter.

  Use fresh or a newly opened jar for best flavor.

Variations You Can Try

• Protein boost: Add shredded rotisserie chicken, sautéed shrimp, or crispy pancetta for extra substance.
• Veggie-forward: Stir in peas, sautéed mushrooms, cherry tomatoes, or roasted zucchini. They add color and texture.
• Lighter sauce: Use half-and-half and add more pasta water to keep it silky without as much cream.
• Nut-free pesto: Make or buy pesto without nuts if needed. Sunflower seed pesto works well.
• Herb twist: Swap some basil pesto for arugula or spinach pesto for a peppery or milder flavor.
• Extra-lemony: Add more zest and finish with a squeeze at the table for a brighter profile.
• Spicy kick: Stir in Calabrian chili paste or extra red pepper flakes.
• Gluten-free: Use gluten-free tortellini and confirm the pesto is gluten-free.

FAQ

Can I use frozen tortellini?

Yes.

Cook straight from frozen and add a minute or two to the package time. Taste for doneness before draining. Frozen tortellini tends to release more starch, which actually helps the sauce cling.

Is store-bought pesto okay?

Absolutely.

Choose a brand with olive oil, basil, Parmesan, and pine nuts near the top of the ingredient list. If it tastes a bit flat, perk it up with fresh lemon zest and a drizzle of good olive oil.

How do I prevent a greasy or broken sauce?

Keep the heat moderate, add cheese gradually, and use a bit of pasta water to emulsify. If it starts to separate, whisk in a small splash of hot pasta water off the heat and keep stirring until it comes back together.

Can I make it without cream?

Yes.

Use whole milk and a tablespoon of cream cheese to stabilize, or rely on pasta water and extra Parmesan for a lighter, glossy pesto sauce. The texture will be less rich but still delicious.

What cheese works best on top?

Freshly grated Parmesan or Pecorino Romano is ideal. Grating it yourself gives a smoother melt and cleaner flavor than pre-shredded cheese with anti-caking agents.

How much lemon should I add?

Start with 1 teaspoon of zest and 1 teaspoon of juice, then taste.

Add another teaspoon of juice if you want more brightness. You want lift, not a sour sauce.

Can I make the sauce ahead?

You can make the cream-pesto base up to 2 days in advance. Reheat gently and add Parmesan and lemon right before serving for the best texture and flavor.

What if my sauce is too thick?

Stir in hot pasta water a few tablespoons at a time until the sauce loosens and coats the tortellini.

The starch in the water keeps it glossy and helps prevent separation.

Wrapping Up

Tortellini with pesto cream sauce is a quick, comforting classic that tastes like it took much longer than it did. With a short ingredient list and simple steps, it’s perfect for busy nights and dinner guests alike. Keep the heat gentle, use your pasta water smartly, and finish with lemon for a balanced, silky sauce.

Once you’ve got the method down, tweak it with your favorite add-ins and make it your own. Dinner, solved—again and again.