This pesto tortellini recipe is fast, simple, and unexpectedly nutritious. A blend of pesto and Italian dressing creates a tangy, flavorful sauce that pairs perfectly with cheese tortellini.
đ©đ»âđł Pesto Tortellini Back Story
Pasta tossed in pesto is one of those effortless meals that never gets old. I love the classic pasta-and-pesto combo, but I also enjoy adding fresh vegetables and other ingredients to keep the dish lively and satisfying.
On this occasion, fresh snow peas caught my eye at the market, so I built the recipe around them. To add color and brightness I included grape tomatoes, and because we enjoy them, I added a can of artichoke hearts. A few mushrooms that needed using rounded out the mix.
The result is a quick vegetable-forward sauce that clings nicely to tortellini and comes together in under 30 minutesâperfect for a busy weeknight dinner.
đ„ Ingredients Needed
- Tortellini â cheese tortellini is the base for this dish.
- Mushrooms â add an earthy, savory note without overpowering the other flavors.
- Snow peas â crisp and fresh, they bring texture and nutrition.
- Artichoke hearts â provide a tangy, tender contrast to the other vegetables.
- Grape tomatoes â halved for a touch of sweet acidity.
- Italian dressing â helps marry the ingredients and adds bright flavor.
- Pesto â the star sauce, bringing herbaceous richness to the pasta.
đȘ Instructions
- Cook the tortellini according to package directions, then drain and set aside.
- Heat a skillet over medium-high with a little oil. Add the mushrooms and snow peas and sauté until the mushrooms begin to soften and the peas are tender-crisp, about 5 minutes.
- Add the artichoke hearts to the skillet during the last minute of cooking to warm them through.
- Remove the skillet from the heat. Add the cooked tortellini, grape tomatoes, pesto, and Italian dressing. Toss gently until everything is evenly coated.
- Serve immediately, garnished with extra pesto or grated Parmesan if desired.
đȘ FAQs
Pesto is a bright, herb-forward sauce made from basil, olive oil, garlic, cheese, and often pine nuts. It has a fresh, savory, slightly nutty flavor that complements pasta well.
Theyâre different: tomato sauce offers a tangy, savory base while pesto is herbaceous and richer. Which is âbetterâ depends on your taste and the dish youâre making.
Jarred pesto can be eaten cold or warmed. Heating it briefly when combining it with hot pasta helps the flavors meld and become more aromatic.
Stored in an airtight container, pesto typically keeps for about five days in the refrigerator.
Yesâwhile cheese tortellini provides carbohydrates and some fat, this version is packed with vegetables, making it a balanced, vegetable-forward meal.
đ Top Tips
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
- Freeze at best quality for up to 2 months; thaw overnight in the fridge before reheating.
- Reheat gently in a skillet over low heat or in the microwave, stirring occasionally to keep the sauce creamy.
Pesto is an ideal sauce for tortellini: its herbaceous, slightly nutty flavor pairs beautifully with creamy cheese-filled pasta.
đ Variations
- Swap or add vegetablesâbroccoli, zucchini, or bell peppers work well.
- Add protein like grilled chicken, shrimp, or cooked sausage for a heartier meal.
- Stir in or top with shredded Parmesan or pecorino for extra cheesy flavor.
- Replace snow peas with sugar snap peas if you prefer a slightly different crunch.
đ„ Suggested Side Dishes
These sides pair nicely with pesto tortellini:
đ Additional Tortellini Recipes
If you enjoy tortellini, try other sauces and preparations for variety.
- Easy One Skillet Cheese Tortellini Recipe
- Spicy Tortellini Skillet Dinner with Tomatoes
- Tortellini with Greek Yogurt and Mushroom Sauce
Pesto Tortellini Recipe
If you make this recipe and enjoy it, please leave a rating and share a photoâI love seeing your versions!
đ Recipe Card
Pesto Tortellini with Artichoke and Snow Peas
Ingredients
- 20 ounces mixed cheese tortellini (1 package)
- 8 ounces mushrooms, roughly chopped
- 6 to 7 ounces fresh snow peas
- 14 ounces artichoke hearts (1 can, drained and roughly chopped)
- 20 grape tomatoes, halved
- 1/3 cup Italian dressing (regular or fat-free)
- 3/4 cup pesto (regular or reduced-fat)
Instructions
- Cook the tortellini according to package directions, drain, and set aside.
- While the tortellini cooks, heat a skillet over medium-high and lightly coat with oil.
- Sauté mushrooms and snow peas until mushrooms begin to soften and peas are tender-crisp, about 5 minutes.
- Add artichoke hearts during the last minute to warm them through.
- Remove from heat and combine the vegetables with tortellini, grape tomatoes, Italian dressing, and pesto. Toss to coat and serve.
Notes
- Your pasta will keep 3 to 4 days refrigerated in an airtight container.
- Frozen at best quality for about 2 months; thaw overnight in the fridge.
- Reheat in a skillet over low heat or in the microwave until warmed through.
Nutrition
Nutritional information is an estimate and may vary based on ingredients used.
Update Notes: This post was originally published in June 2013 and was updated in December 2020 with tips, step-by-step photos, and a revised recipe.
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