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Creamy Pesto Tortellini Skillet

A delightful fusion of creamy flavors and textures, this dish features tender tortellini in a rich pesto cream sauce, accented by vibrant cherry tomatoes and fresh spinach.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 480
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 package tortellini (cheese or spinach-filled) You can choose either cheese or spinach-filled tortellini.
  • 1 cup pesto sauce
  • 1 cup heavy cream Alternatively, use half-and-half or plant-based cream for a lighter option.
  • 1 cup cherry tomatoes, halved
  • 1 cup spinach
  • 1/2 cup grated Parmesan cheese
  • to taste Salt and pepper
  • for cooking drizzle Olive oil

Method
 

Preparation
  1. In a large pot of salted boiling water, cook the tortellini according to the package instructions until al dente. Once cooked, drain and set aside.
  2. In a large skillet, heat a drizzle of olive oil over medium heat. Add the halved cherry tomatoes and sauté for about 3-4 minutes until they begin to soften and release their juices.
  3. Lower the heat and pour in the heavy cream and pesto sauce. Stir to combine. Allow the mixture to simmer gently for about 3-5 minutes until warmed through and slightly thickened.
  4. Add the drained tortellini and spinach to the skillet. Toss gently until everything is well-coated in the creamy sauce. Cook for an additional minute to heat the spinach through.
  5. Stir in the grated Parmesan cheese, and season with salt and pepper to taste. Stir until the cheese is melted and everything is nicely blended.
  6. Dish out into bowls and enjoy your Creamy Pesto Tortellini Skillet warm. Don’t forget to add your favorite toppings!

Notes

For added flavor, top with grated Parmesan, red pepper flakes, or toasted pine nuts. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.