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.

Tortellini Al Pesto Cremoso Con Pomodori Secchi (creamy Pesto Tortellini With Sun-dried Tomatoes)

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

  1. Bring a large pot of salted water to a boil. Cook the tortellini according to the package instructions. Drain and set aside.
  2. In a large skillet, combine the basil pesto and heavy cream. Cook over medium heat, stirring constantly, until the sauce is heated through.
  3. Add the cooked tortellini and sun-dried tomatoes to the skillet. Toss to coat the tortellini evenly with the creamy pesto sauce.
  4. Sprinkle the grated Parmesan cheese over the tortellini and season with salt and pepper to taste. Stir gently to combine.
  5. 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