Tortellini with Pesto & Parmesan
Boil refrigerated tortellini and toss with jarred pesto and freshly grated Parmesan for a 15-minute dinner that tastes like you actually tried. Creamy, herbaceous, and gone in minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 520
- Protein
- 22g
simplefreshitalianvegetariantendercreamyweeknightpasta
Ingredients
- 1 lb refrigerated tortellini
- ½ cup pesto
- ½ cup grated Parmesan cheese
Instructions
- 1
Boil salted water in a pot until rolling, then add tortellini and cook until they float plus 1 minute.
- 2
Reserve 1/4 cup pasta water, then drain tortellini into a colander.
- 3
Return tortellini to the pot, add pesto and a splash of reserved pasta water, then toss until coated.
- 4
Divide between bowls and top generously with grated Parmesan.
Tools you’ll need
- large pot
- colander
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