Pesto Tortellini is a quick and easy meal for those on the go. It’s great for those days you need a quick and tasty dinner but don’t want to break the bank by going out to eat for some gourmet pasta. How to make pesto tortellini is so simple when it is only 3 ingredients! Pesto tortellini is a quick dinner idea for chilly or busy days. Savory & ready in minutes. Give pesto tortellini a try for a quick dinner idea. Pesto tortellini is the ultimate, fuss-free pasta to make at home. It provides your loved ones with all the nutrients they need to power through an evening of studying or playing outside! Give it a try now!
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What goes with pesto tortellini:
If you are looking for a meat, pesto tortellini and meatballs go great together! If you need a carb side dish, cheesy pull apart bread makes a great side. Sometimes if eating carbs, people like to make a less carb-y side dish. If that is the case, then having a side salad would also be an ideal meal! You could even put it on the same plate since the pesto in this dish is more thick and will not run into your salad.
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Varitations of pesto tortellini:
- add meat-you can make this pesto tortellini unvegetarian by adding meats! Pesto tortellini with chicken can be quite yummy! Sausage and shrimp can also be added for extra flavor. Adding meats would make it more of a complete meal with more protein.
- pesto tortellini and veggies-adding vegetables to this pasta dish would also complete this meal by adding more nutrients. If you add more vegetables to the tortellini dish it allows you to not have to make a vegetable side dish when the vegetables are in the pasta! Pesto tortellini with tomatoes tastes the best but you can also add other vegetables as well such as mushrooms, spinach, artichokes, etc.
- sauces-what sauces to add to pesto tortellini is up to you when pesto is already the sauce. Marinara can be added as well to make it taste a bit more like traditional pasta.
- different cheeses-instead of mozzarella, or in addition to mozzarella, you can add other cheeses! I recommend a white cheese like provolone or pepper jack if looking for another cheese besides mozzarella. A yellow cheese would throw off the color and leave it looking more like broccoli soup.
- seasonings-my pesto sauce had enough seasonings in it that I chose not to season my pesto tortellini dish. If you find that your pesto is lacking flavor, definitely add any additional seasonings you want to make it more flavorful.
How to store vegetarian tortellini:
- fridge-store this recipe in an air tight container in the refrigerator for up to a week
- freezer-this recipe can be a freezer meal! Prepare as usual, and let dish cool off completely. Place in a freezer container and freeze. 24 hours before the meal, place container from the freezer to the fridge to allow thawing. When ready to eat, place in a 9 x 13 tray and bake at 400 degrees for about 20 minutes or until inside cheese of the tortellini is melted.
- 19 oz cheese tortellini
- 4 tbsp pasta water
- 1/3 cup ricotta pesto
- 1/2 cup shredded mozzarella cheese
- Cook tortellini according to directions. Drain out all water besides 4 tbsp. Add pesto and stir until well mixed throughout. Then, add mozzarella cheese. Serve pesto tortellini pasta hot!
All information presented on this site is intended for informational purposes only. Nutritional facts listed are a rough estimate and should only be followed as a general idea.