Tortellini Al Pesto Cremoso Con Pomodori Secchi (creamy Pesto Tortellini With Sun-dried Tomatoes)
Tortellini al Pesto Cremoso con Pomodori Secchi, or Creamy Pesto Tortellini with Sun-Dried Tomatoes, is a classic dish from Mantuan cuisine that combines the rich flavors of pesto and sun-dried tomatoes with tender tortellini pasta. This recipe is perfect for a quick and delicious weeknight dinner or a special occasion.
Ingredients
- 1 pound (450g) cheese tortellini
- 1/2 cup (120ml) basil pesto
- 1/2 cup (120ml) heavy cream
- 1/4 cup (60g) sun-dried tomatoes, chopped
- 1/4 cup (25g) grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the tortellini according to the package instructions. Drain and set aside.
- In a large skillet, combine the basil pesto and heavy cream. Cook over medium heat, stirring constantly, until the sauce is heated through.
- Add the cooked tortellini and sun-dried tomatoes to the skillet. Toss to coat the tortellini evenly with the creamy pesto sauce.
- Sprinkle the grated Parmesan cheese over the tortellini and season with salt and pepper to taste. Stir gently to combine.
- Remove from heat and serve the creamy pesto tortellini with sun-dried tomatoes immediately. Enjoy!
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 15 minutes
- Total time:
- 25 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 450 per serving
- Carbohydrates
- 35g
- Protein
- 15g
- Fat
- 25g
Supplies
Large pot Skillet Wooden spoon
Tools
Colander Cheese grater
Serving suggestions
Serve the creamy pesto tortellini with sun-dried tomatoes with a side of garlic bread and a fresh green salad.
Tips & tricks
For an extra burst of flavor, try adding a handful of pine nuts to the creamy pesto sauce.
Cost
$15