Creamy Pesto Tortellini with Toasted Walnuts and Sun-Dried Tomatoes Recipe

Introduction

Creamy Pesto Tortellini is a comforting and flavorful pasta dish that’s perfect for a quick weeknight meal. Packed with tender tortellini, earthy mushrooms, and a rich basil pesto sauce, this recipe is both satisfying and simple to make.

Ingredients

• 1/2 cup walnut pieces
• 20 ounces cheese tortellini (or your favorite variety)
• 1 tablespoon extra virgin olive oil
• 16 ounces baby bella mushrooms (stems removed and sliced)
• 1/2 cup sun dried tomatoes (preferably packed in oil)
• 1 cup basil pesto sauce
• 1/4 cup heavy cream (add more for added richness)
• Salt and pepper to taste
• Grated parmesan for serving (optional)

Instructions

1. Step 1: Toast walnuts by placing them in a medium skillet in a single layer. Cook over medium heat for 8-10 minutes until golden brown and fragrant, stirring occasionally. Set aside.
2. Step 2: Bring a large pot of water to a boil with the lid on. Once boiling, add the tortellini and cook according to the package instructions. Drain in a colander when done.
3. Step 3: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and a pinch of salt. Sauté, stirring occasionally, until the moisture evaporates and the mushrooms are browned, about 5-6 minutes. Add the sun dried tomatoes and cook for an additional 30 seconds.
4. Step 4: Reduce heat to low. Stir in the basil pesto sauce and heavy cream until well combined. Add the cooked tortellini, stirring gently to coat the pasta evenly.
5. Step 5: Cook for 3-4 minutes, until everything is warmed through. Serve immediately topped with toasted walnuts and grated parmesan if desired. Enjoy!

Tips & Variations

• For extra richness, add more heavy cream to the sauce.
• Try swapping walnuts for pine nuts or toasted almonds for a different crunch.
• Add fresh spinach or arugula in the last minute of cooking for added greens.
• If you prefer a vegan version, substitute heavy cream with coconut cream and use a dairy-free pesto.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of cream or water if the sauce seems too thick.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen tortellini for this recipe?

Yes, frozen tortellini works well. Just cook it according to package instructions and proceed with the recipe as usual.

What can I substitute for sun dried tomatoes?

If you don’t have sun dried tomatoes, you can use roasted red peppers or omit them entirely. They add a nice tangy sweetness but aren’t essential.

Creamy Pesto Tortellini with Toasted Walnuts and Sun-Dried Tomatoes Recipe

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★★★★★

4.6 from 66 reviews

• Author: Aiden
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A rich and flavorful Creamy Pesto Tortellini recipe featuring toasted walnuts, sautéed mushrooms, sun-dried tomatoes, and a luscious basil pesto cream sauce. This comforting pasta dish is quick to prepare and perfect for a satisfying weeknight meal.

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Ingredients

Scale 1x2x3x

Walnuts

• 1/2 cup walnut pieces

Pasta

• 20 ounces cheese tortellini (or your favorite variety)

Vegetables and Sauce

• 1 tablespoon extra virgin olive oil
• 16 ounces baby bella mushrooms (stems removed and sliced)
• 1/2 cup sun dried tomatoes (preferably packed in oil)
• 1 cup basil pesto sauce
• 1/4 cup heavy cream (add more for added richness)
• Salt and pepper (to taste)

Optional Toppings

• Grated parmesan (for serving; optional)

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Instructions

1. Toast walnuts: Place the walnuts in a medium skillet in a single layer and cook over medium heat for 8-10 minutes until golden brown and fragrant, stirring occasionally. Once toasted, set the walnuts aside.
2. Cook tortellini: Fill a large pot with water and place it over high heat with the lid on. While the water comes to a boil, prepare your ingredients. When boiling, add the tortellini and cook according to the package instructions. Drain the tortellini in a colander once done.
3. Cook vegetables: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced mushrooms and a pinch of salt. Sauté, stirring occasionally, until the mushrooms release their moisture and brown, about 5-6 minutes. Add the sun-dried tomatoes and cook for an additional 30 seconds.
4. Heat pesto and combine: Reduce the heat to low. Add the basil pesto sauce and heavy cream to the skillet, stirring to combine. Add the cooked tortellini and stir until the pasta is evenly coated with the creamy pesto sauce. Cook for 3-4 minutes until warmed through.
5. Serve: Plate the creamy pesto tortellini and top with the toasted walnuts. Sprinkle with grated parmesan if desired. Serve warm and enjoy!

Notes

• You can add more heavy cream for a richer sauce.
• Sun-dried tomatoes packed in oil add more flavor; drain slightly before adding if you want less oil in the dish.
• For a vegetarian meal, ensure your pesto and tortellini are free from animal rennet or anchovies.
• Toast walnuts carefully to avoid burning, as they can become bitter.
• Leftovers keep well in the fridge for 2-3 days and can be reheated gently on the stovetop or in a microwave.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Keywords: Creamy Pesto Tortellini, vegetarian pasta, pesto sauce, cheese tortellini, toasted walnuts, mushroom pasta, sun dried tomatoes