Creamy Sun-Dried Tomato Pesto Tortellini

• 12 oz cheese-filled tortellini
• 1/2 cup sun-dried tomatoes in oil, drained
• 1/2 cup fresh basil leaves
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic
• 1/4 cup pine nuts
• 1 cup heavy cream
• 1/2 cup chicken broth
• Salt to taste
• Freshly ground black pepper to taste
• 2 tbsp olive oil
• Optional: Extra Parmesan for serving

Steps

1. 1 Cook tortellini according to package instructions until al dente; reserve 1/2 cup pasta water and drain.
2. 2 While tortellini cooks, blend sun-dried tomatoes, basil, Parmesan, garlic, and pine nuts in a food processor until finely chopped.

Equipment

• Large pot
• Food processor
• Skillet

Variations

• Add grilled chicken or shrimp for extra protein.
• Use spinach tortellini for a pop of color and extra nutrients.

Substitutions

• Substitute walnuts for pine nuts.
• Use vegetable broth for a vegetarian option.

Pairings

• Pairs well with a glass of Pinot Noir.
• Serve with a side of sautéed zucchini.

Nutrition

Tips

• For a smoother pesto, add a tablespoon or two of the reserved pasta water while blending.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water or broth.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat with a splash of cream.

Serving Suggestions

• Pair with a crisp green salad and some crusty bread.
• Sprinkle with toasted pine nuts for added crunch.

FAQ