Description
Pesto Alfredo Tortellini: An Amazing Ultimate Recipe
Ingredients
Scale
- 1 pound of tortellini (fresh or frozen)
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ cup pesto (store-bought or homemade)
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- Salt and pepper, to taste
- Fresh basil leaves, for garnish (optional)
- Extra Parmesan cheese, for serving (optional)
Instructions
- In a large pot, bring salted water to a boil. Add the tortellini and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Pour in the heavy cream and bring to a gentle simmer. Stir occasionally to prevent the cream from burning.
- Gradually add the grated Parmesan cheese to the cream, stirring until melted and the sauce is smooth.
- Stir in the pesto until well combined with the cheese sauce. Season with salt and pepper to taste.
- Add the cooked tortellini to the skillet, tossing gently to coat the pasta evenly with the sauce.
- Continue to cook for an additional 2-3 minutes, allowing the tortellini to heat through and absorb the flavors of the sauce.
- Remove from heat and serve immediately, garnished with fresh basil leaves and extra Parmesan cheese if desired.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 580 kcal
- Sugar: 2g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 80mg
Keywords: Pesto Alfredo Tortellini