Tomato Pesto Tortellini Recipe
Prep Time:
5 minutes
Cook Time:
27 minutes
Servings:
4 Servings
Ingredients
  • 1 pint cherry tomatoes
  • ⅓ cup + 1 tablespoon olive oil, divided
  • ¼ cup toasted pine nuts
  • 1 clove garlic, peeled
  • 1 cup basil, packed, plus more for serving
  • ½ cup grated Parmesan cheese, plus more for serving
  • 1 teaspoon salt
  • 1 pound cheese tortellini
Directions
  1. Preheat the oven to 400 F.
  2. Add the cherry tomatoes to a foil-lined sheet tray and drizzle them with 1 tablespoon olive oil.
  3. Roast the tomatoes for 20 minutes, then remove them from the oven and let them cool completely.
  4. Add the pine nuts and garlic to a food processor and pulse until finely chopped.
  5. Add the roasted tomatoes, basil, Parmesan, and salt to the processor.
  6. Pulse until mostly smooth.
  7. While blending, drizzle ⅓ cup of olive oil in slowly until the mixture is thick and creamy.
  8. Bring a large pot of water to boil.
  9. Boil the tortellini in water until al dente, about 4 minutes.
  10. Reserve 1 cup of pasta water before draining.
  11. Add the pesto to a large skillet over medium heat.
  12. Once the pesto begins to simmer, add the tortellini and toss to combine.
  13. Use the pasta water 1 tablespoon at a time to thin the sauce as desired.
  14. To serve, garnish with Parmesan and basil.