Ingredients:

  • 9 oz (255g) fresh or frozen tortellini (cheese, spinach, or meat-filled)
  • 1 cup (240ml) basil pesto (store-bought or homemade)
  • ¼ cup (25g) grated Parmesan cheese, plus extra for serving
  • 1 tablespoon (15ml) olive oil
  • ½ teaspoon (2.5g) salt
  • ¼ teaspoon (0.6g) black pepper
  • ¼ cup (35g) cherry tomatoes, halved (optional, for a burst of sweetness)
  • Fresh basil leaves, for garnish (optional, adds a lovely aroma)

Instructions:

  1. Fill a large pot with salted water and bring to a rolling boil.
  2. Add the tortellini to the boiling water and cook according to package directions (usually 3-5 minutes for fresh, 8-10 for frozen). Cook until al dente (slightly firm to the bite).
  3. Carefully drain the cooked tortellini using a colander, reserving about ¼ cup of the pasta water.
  4. Return the drained tortellini to the pot. Add the basil pesto to the warm tortellini.
  5. Add the grated Parmesan cheese, olive oil, salt, and black pepper. Stir gently to coat the tortellini evenly. Add a tablespoon or two of the reserved pasta water if the sauce seems too thick.
  6. If using, gently fold in the halved cherry tomatoes.
  7. Taste the Pesto Tortellini and adjust seasoning as needed, adding more salt and pepper if desired.
  8. Transfer to serving bowls and garnish with fresh basil leaves and an extra sprinkle of Parmesan cheese. Serve immediately.