Pesto Alfredo Tortellini (Print version)

Cheese tortellini in a rich, creamy Alfredo-pesto sauce. Ready in 25 minutes.

# Ingredient List:

→ Pasta

01 - 18 oz refrigerated cheese tortellini

→ Alfredo-Pesto Sauce

02 - 2 tablespoons unsalted butter
03 - 2 cloves garlic, minced
04 - 1¼ cups heavy cream
05 - ½ cup freshly grated Parmesan cheese
06 - ⅓ cup basil pesto
07 - ¼ teaspoon freshly ground black pepper
08 - Salt, to taste

→ Garnish

09 - Fresh basil leaves
10 - Extra grated Parmesan cheese
11 - Toasted pine nuts

# How To Make It:

01 - Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions until al dente. Drain and set aside, reserving ½ cup of the pasta cooking water.
02 - In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant, but not browned.
03 - Pour in the heavy cream and bring to a gentle simmer. Cook for 2-3 minutes, stirring occasionally.
04 - Stir in the grated Parmesan cheese until melted and smooth. Lower the heat to low.
05 - Add the basil pesto, black pepper, and a pinch of salt. Mix until well combined.
06 - Add the cooked tortellini to the skillet. Toss gently to coat in the sauce, adding a splash of reserved pasta water if needed to reach your desired consistency.
07 - Serve immediately, garnished with fresh basil, extra Parmesan, and toasted pine nuts if desired.

# Expert Advice:

01 -
  • It comes together in under 30 minutes but tastes like something from a restaurant that takes reservations
  • The sauce strikes that perfect balance between indulgent and fresh, so you never feel weighed down afterward
  • This is the dish my friends actually request when they come over, and I'm always happy to oblige
02 -
  • The first time I made this, I turned up the heat too high and my cream separated into butterfat and liquid. I almost cried. Low and slow is the way to go with cream sauces.
  • I discovered that room temperature cream incorporates more smoothly than cold cream straight from the fridge. Take it out while you're prepping everything else.
03 -
  • Grate your own Parmesan. I've tested this extensively, and the pre-grated stuff makes your sauce grainy instead of smooth. It's worth the extra five minutes.
  • Don't walk away from the garlic. It goes from fragrant to burnt in seconds. Stay right there and watch it transform.

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