This pesto tortellini recipe is quick, simple, and so delicious you won't even realize how nutritious it is! A combination of pesto and Italian dressing makes for a tangy and delicious sauce for tortellini!
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👩🏻🍳 Pesto Tortellini Back Story
Pasta, pesto...and presto! You have a great dinner that everyone loves. The pasta and pesto combination cannot be overdone, in my opinion. I could eat it every day! That being said, I still love coming up with other add-ins to keep it interesting.
This time I was in the mood for snow peas. I saw them in the grocery store and they looked so fresh and delicious, I decided to feature them.
Then I decided on a few more ingredients to toss in there. Grape tomatoes? Yes! They are so easy and delicious. And a can of artichoke hearts, just because we love them. Oh, and the mushrooms in the fridge were nearing the end of their lifespan, so I threw them in the mix as well!
This recipe makes the perfect sauce for tortellini and combines fresh flavors of a great variety of veggies. Plus, it's ready in under 30 minutes!
🥘 Ingredients Needed
- tortellini - tortellini is a delicious pasta and the perfect base for a dish like this one.
- mushrooms - mushrooms are a fantastic addition to pasta dishes; they add a great amount of earthy flavor without being overpowering.
- snow peas - snappy and fresh, snow peas also add a whole lot of nutrition.
- artichoke hearts - balance perfectly with the flavors of the other veggies.
- grape tomatoes - add a subtle acidity to your pasta.
- Italian dressing - adds so much flavor and helps the sauce come together.
- pesto - a classic pasta dressing that brings all of the flavors together and works as a delicious sauce for tortellini!
🔪 Instructions
- Cook the tortellini based on directions, then drain it and set it aside.
- Add some oil to a skillet and over medium-high heat, cook the mushrooms and snow peas until the peas are tender but still crisp (this should take about 5 minutes).
- Add the artichoke hearts into the skillet in the last minute or so of cooking.
- Remove from heat and add the pesto, Italian dressing, tomatoes, and tortellini.
- Mix together well, then serve!
👪 FAQs
Pesto is a sauce made of basil that also contains ingredients like cheese, garlic, and pine nuts. It has a very distinct green and herby taste which is balanced by olive oil. It works perfectly as a sauce for tortellini or any kind of pasta!
Pesto and tomato sauce are very different kinds of sauces, so it really comes down to personal preference. In terms of nutrition, neither is really better or worse than the other, but they offer different strengths. Tomato sauce tends to be a bit lower in calories, but pesto contains more fiber and nutrients.
Technically you could eat it directly from the jar if you wanted to, but when heated and mixed with other dishes (like when it's used as a sauce for tortellini as in this recipe) the flavors tend to come alive and improve even further!
If stored properly in any kind of airtight container, pesto should last at least 5 days in the refrigerator.
Yes! Even though the cheese tortellini has some yummy carbs, because this dish is so full of vegetables I would definitely consider it healthy.
💭 Top Tips
- Store in the refrigerator in an airtight container for 3 to 4 days.
- This pesto tortellini will also last around 2 months in the freezer at best quality. To thaw, just leave it in the fridge overnight.
- To reheat your pasta, you can either pop it in the microwave or toss it in a skillet and cook until it's all heated through.
Pesto makes for a perfect sauce for tortellini; the earthy, herby flavors balance perfectly with the creamy cheese and tender pasta!
📖 Variations
- Toss in whatever veggies you like to boost the nutrition factor! Broccoli, zucchini and peppers would all taste great with this dish.
- For extra protein, you could also add some grilled chicken or cooked sausage.
- If you love cheese (and who doesn't?), stir in some shredded Parmesan and/or sprinkle it over top of the finished dish!
🥗 Suggested Side Dishes
These sides pair perfectly with this pesto tortellini!
🍝 Additional Tortellini Recipes
Pesto isn't the only delicious sauce for tortellini. Try out some of these other delicious pasta recipes!
- Easy One Skillet Cheese Tortellini Recipe
- Spicy Tortellini Skillet Dinner with Tomatoes
- Tortellini with Greek Yogurt and Mushroom Sauce
Pesto Tortellini Recipe
Love this recipe? Awesome! Please give it a 5 star ⭐ rating below! And if you make this, snap a photo and tag me on Instagram. You can find me at DizzyBusyandHungry or #dizzybusyandhungry!
📋 Recipe Card
Pesto Tortellini with Artichoke and Snow Peas
Ingredients
- 20 ounces mixed cheese tortellini (1 package)
- 8 ounces mushrooms (roughly chopped)
- 6 to 7 ounces fresh snow peas
- 14 ounces artichoke hearts (1 can, drained and roughly chopped)
- 20 grape tomatoes (cut in half)
- ⅓ cup Italian dressing (regular or fat-free)
- ¾ cup pesto (regular or reduced-fat)
Instructions
- Cook the tortellini according to package directions, drain and set aside.20 ounces mixed cheese tortellini
- While the tortellini is cooking, spray a skillet with olive oil spray and heat over medium-high heat.
- Cook the mushrooms and snow peas in the skillet until the mushrooms start to soften and the snow peas are tender-crisp, about 5 minutes.8 ounces mushrooms, 6 to 7 ounces fresh snow peas
- Add the artichokes into the skillet during the last minute of cooking.14 ounces artichoke hearts
- Remove from heat and combine the mushroom/snow pea mix with the tortellini, grape tomatoes, Italian dressing and pesto.20 grape tomatoes, ⅓ cup Italian dressing, ¾ cup pesto
Notes
- Your pasta will last for 3 to 4 days in the refrigerator.
- In the freezer, tortellini will maintain its quality for around 2 months. Place in fridge overnight to thaw.
- Reheat in the skillet or microwave.
Video
Nutrition
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
Update Notes: This post was originally published in June 2013, but was republished with tips, step by step photos, and a recipe change in December 2020.
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Happy cooking!
Adriana says
This is a perfect combination and makes a nice colorful meal. I gotta make this before the year ends.
veenaazmanov says
Crunchy and delicious combination and healthy options too. Love to try some for the family Dinner.
Jamie says
I love how colorful and healthy this is! I'm a huge fan of pesto pasta but even more when it has all these vegetables!
Heidy L. McCallum says
I think the idea of adding Pesto to the tortellini is fantastic! I could definitely see this being a HUGE hit at a summer party or get together! Thanks for sharing your fantastic recipe for Pesto Tortellini Pasta Recipe!
janet macdonald says
This looks so good! I'll definitely make it -- I love all of the ingredients. Do you use fresh or frozen tortellini?
Kristin says
Thanks, Mom! <3 I usually use fresh, but not adverse to frozen either. Either would work well! 🙂
Anyonita says
Mmmm! Look at that! 🙂 I would devour that, lady! Thank you so much for linking up with me this week at Tasty Tuesdays! I’ve pinned this & shared it with my followers!
Kristin says
Thanks Anyonita! I love your link parties...you rock! 🙂
Tina @epicuricloud.com says
Yum!! Pesto is magical! Great photo!! You must be loving the camera!!
Have a good day!
Kristin says
Thanks, Tina! Yes, I really love the camera, and so far I have only scratched the surface of learning how to use it. It is so much fun! 🙂
Jersey Girl Cooks says
In the summer, I could eat asta salad for dinner every night. This is a winner! Love the added snow peas and artichokes.
Kristin says
Thanks, Lisa! I agree, I could eat it every night too! 🙂
kevnkoi says
I'm about to make pesto (maybe even tomorrow) with my fast-growing basil. This looks delicious!
Kristin says
I love fresh pesto. I used store-bought for this recipe but homemade would make it even better!
Pam says
It looks flavorful and delicious.
Kristin says
Thanks, Pam!