Print

Pesto Alfredo Tortellini Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 73 reviews

This Pesto Alfredo Tortellini recipe combines tender three-cheese tortellini with a rich and creamy Alfredo sauce infused with homemade pesto. The sauce is made fresh on the stovetop with butter, garlic, heavy cream, Parmesan, and sour cream, creating a luscious coating for the pasta. Mozzarella cheese adds a gooey finish, and a sprinkle of fresh Parmesan on top elevates the dish, making it a perfect comforting meal for any night.

Ingredients

Pasta

  • 20 oz refrigerated three cheese tortellini
  • Salt, to taste

Pesto Alfredo Sauce

  • 1/3 cup prepared homemade pesto
  • 2 Tbsp butter
  • 2 large cloves garlic, pressed
  • 1 1/4 cups heavy whipping cream
  • 3/4 – 1 cup freshly grated Parmesan cheese
  • ½ cup dry Parmesan cheese
  • 2 Tbsp sour cream
  • Salt and freshly cracked black pepper, to taste
  • ½ cup Mozzarella cheese
  • Additional fresh grated Parmesan cheese, for topping

Instructions

  1. Cook Tortellini: Bring a large pot of salted water to a boil. Add the refrigerated three-cheese tortellini and cook according to the package instructions until al dente. Drain the pasta and return it to the pot; set aside.
  2. Prepare Alfredo Sauce Base: In a small saucepan over medium heat, melt the butter. Add the pressed garlic and sauté for a few seconds until fragrant, being careful not to burn it.
  3. Add Heavy Cream: Slowly pour in the heavy whipping cream while whisking continuously. Heat the mixture through over medium heat, stirring gently to prevent sticking or burning.
  4. Incorporate Cheeses and Seasoning: Stir in the sour cream, freshly grated Parmesan, dry Parmesan cheese, and season with salt and freshly cracked black pepper. Reduce heat to medium-low and continue cooking for 5-7 minutes, stirring frequently, until the sauce is smooth and slightly thickened.
  5. Add Pesto and Combine: In the pot with the cooked tortellini, add the prepared homemade pesto and toss well to evenly coat the pasta.
  6. Add Alfredo Sauce and Mozzarella: Pour the Alfredo sauce over the pesto-coated tortellini. Add the Mozzarella cheese and mix thoroughly to combine all ingredients.
  7. Serve and Garnish: Plate the Pesto Alfredo Tortellini and top each serving with additional fresh grated Parmesan cheese for added flavor and presentation.

Notes

  • Use freshly grated Parmesan cheese for the best flavor and smooth sauce texture.
  • Adjust the amount of Parmesan cheese according to your taste and desired sauce thickness.
  • For a lighter version, substitute half-and-half for heavy cream, but the sauce will be less rich.
  • Make sure to stir frequently when cooking the sauce to avoid scorching the dairy.
  • Homemade pesto can be swapped with store-bought pesto for convenience.

Find it online: https://deliciousyum.com/pesto-alfredo-tortellini-recipe/