15-Minute Pesto Tortellini with Burst Tomatoes
This 15-Minute Pesto Tortellini with Burst Tomatoes is SO EASY! Quick, vibrant, and comforting with cheesy tortellini, juicy tomatoes, and fresh pesto.
Servings: 4 servings
Ingredients
- 8 oz cheese tortellini fresh or frozen
- 1 cup cherry tomatoes halved
- 2 tablespoons olive oil for sautéing and adding richness
- 1/4 cup pesto store-bought or homemade basil pesto
- 1/4 teaspoon salt enhances overall flavor
- 1/4 teaspoon black pepper adds gentle warmth
- 1/4 cup grated Parmesan cheese for cheesy finish
- fresh basil leaves for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the 8 oz of cheese tortellini and cook according to package instructions, usually 3 to 5 minutes. Drain the tortellini in a colander and set aside.
- While the tortellini cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the halved cherry tomatoes and sauté for 3 to 4 minutes, stirring occasionally, until tomatoes soften and begin to burst.
- Add the cooked tortellini to the skillet with the burst tomatoes. Stir in 1/4 cup pesto, ensuring every tortellini is coated. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Toss gently for 1 to 2 minutes over low heat to meld flavors.
- Remove skillet from heat. Sprinkle 1/4 cup grated Parmesan cheese over the top and garnish with fresh basil leaves. Serve immediately.
Equipment
- Large Pot
- Large skillet or frying pan
- Colander
- Wooden Spoon or Spatula
- Grater
Notes
- Use fresh or frozen cheese tortellini for best texture and quick cooking.
- Do not overcook cherry tomatoes; they should just soften and burst for a juicy sauce.
- Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently with a splash of water.