Pesto Tortellini Skillet
Cheese tortellini tossed in a creamy basil pesto sauce with spinach, cherry tomatoes, and Parmesan. Fast enough for a weeknight, but much better than it has any right to be for something this easy.
Overview
Ingredients
Equipment
- Large skillet or saute pan
- Colander
- Mixing spoon
Method
Boil the tortellini
Bring a large skillet of salted water to a boil and cook the tortellini 3 to 4 minutes, until they float and feel tender. Drain and set aside.
Make the creamy pesto sauce
In the same skillet, pour in the heavy cream and bring to a gentle simmer. Stir in the pesto and Parmesan until smooth and slightly thickened, about 2 minutes. Add the chicken and tortellini and toss to coat.
Fold in greens and serve
Fold in the baby spinach and cherry tomatoes and cook 1 to 2 minutes, until the spinach wilts and the sauce is creamy and bubbling. Season with salt and pepper, and serve hot with fresh basil and extra Parmesan.
Tips
Nutrition
Storage
Frequently asked
Can I use refrigerated tortellini?+
Yes, but shelf-stable holds its shape best in the sauce; adjust the cook time to the package.
How do I keep the sauce from breaking?+
Keep the heat at a gentle simmer and stir constantly when adding the pesto.
Can I make it ahead?+
Best served right away; prep the components separately and combine just before serving.
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