This tri-color tortellini recipe is an easy and delicious weeknight dinner. Tossed with a homemade creamy basil pesto sauce, this quick meal is made in just 20 minutes!
Easy weeknight meals are a must in my house. With four kids, there isn't always time to cook an extensive meal. Being busy doesn't mean that you have to sacrifice real food and especially flavor.
This easy tri-color tortellini recipe is thrown together in no time with fresh and delicious flavors. This is my favorite sauce to add to pasta for a light and refreshing flavor. Plus, it's made from scratch in just minutes!
Serve this creamy tri-color tortellini with grilled broccolini, roasted lemon asparagus or spinach salad with pears.
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🥬 Ingredient notes
- Tortellini - Tri-color cheese tortellini is a fun way to add color and flavor to a meal. Either fresh pasta or dried tortellini may be used for this recipe. Cooking times will be different for each, so follow the package directions. Regular cheese tortellini or even spinach tortellini may also be used as alternatives.
- Pesto Sauce - This homemade pesto sauce is made with simple ingredients and comes together in no time. It's fresh, creamy and the perfect light and flavorful sauce to pair with this tortellini. In a pinch, store bought pesto sauce can be used instead. You will need 1 cup or 8 ounces.
📋 Substitutions and variations
- Meat - Add grilled chicken, Italian sausage or meatballs to the finished sauce for a heartier meal.
🔪 Step by step instructions
First, start cooking the tri-color tortellini in a large saucepot of boiling salted water.
While the pasta is cooking, combine the fresh basil, pine nuts, parmesan cheese, olive oil, garlic, lemon juice and salt in a food processor.
Mix the ingredients together until smooth, scraping down the sides to make sure everything is well combined.
When the pasta is done cooking, drain all but ¼ cup of the water from it and then return the tortellini to the pot. Add the reserved water, pesto sauce and heavy cream and toss to combine. Serve the pasta hot, sprinkled with extra parmesan cheese, if desired.
If you ever don't recognize a tool or skill that I mention, be sure to look it up in the Glossary of Cooking Terms and Definitions for more information.
⭐ Expert tips
- Cooking the pasta in boiling salted water will add flavor to the dish. Make sure to only cook it until al dente so it doesn't become mushy.
- The reserved pasta water will add extra flavor to the dish and will also help the sauce stick to the pasta. If you forget, extra cream or vegetable broth can be added instead.
⏲️ Make ahead and storage instructions
The fresh basil pesto for the tortellini can be made up to 3 days ahead of time and stored in an airtight container in the refrigerator.
Leftover tri-color tortellini will keep in an airtight container in the refrigerator for 3-5 days and can be reheated in the microwave or on the stovetop over low heat. A little bit of extra cream or broth can be added to help prevent the pasta from becoming dry.
🍝 More pasta recipes
If you loved this tri-color tortellini recipe, check out these other pasta dishes that I know you will love too!
- Authentic Italian Manicotti
- Carbonara Mac and Cheese
- Pasta with Pancetta and Peas
- Bucatini Cacio e Pepe
📖 Recipe
Tri-Color Tortellini Recipe
Ingredients
- 16 ounces tri-color tortellini dried or fresh
- 2 cups fresh basil
- ⅓ cup pine nuts
- ¼ cup grated parmesan cheese plus extra for serving
- ⅓ cup olive oil
- 4 cloves garlic minced
- 1 teaspoon fresh lemon juice
- 1 pinch kosher salt
- ¼ cup heavy cream
Instructions
- First, start cooking the tortellini in a large pot of boiling salted water.
- While the tortellini is cooking, combine the basil, pine nuts, parmesan, olive oil, garlic, lemon juice and kosher salt in a food processor.
- Mix the ingredients together until smooth. Scrape down the sides and pulse a few more times to make sure all of the ingredients are well combined.
- When the tortellini is cooked to al dente, drain all but ¼ cup of the pasta cooking water from the pasta.
- Return the pasta back to the pot and toss with pesto sauce, reserved pasta water and the heavy cream.
- Serve the pasta hot, topped with extra parmesan cheese, if desired.
Notes
- Cooking the pasta in boiling salted water will add flavor to the dish. Make sure to only cook it until al dente so it doesn't become mushy.
- The reserved pasta water will add extra flavor to the dish and will also help the sauce stick to the pasta. If you forget, extra cream or vegetable broth can be added instead.
Substitutions and Variations
- Tortellini - Dried or fresh tri-color tortellini may be used as well as regular cheese or spinach cheese tortellini.
- Pesto Sauce - Store bought pesto sauce can be substituted, you will need 1 cup.
- Meat - Add grilled chicken, Italian sausage or meatballs to the finished sauce.
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