Tortellini Formaggio Recipe

Pasta and Pesto Cream Sauce

1. 1

   Cook the Tortellini

   Bring a large pot of salted water to a rolling boil. Add the tortellini and cook according to package directions until tender and floating. Reserve 1/2 cup of the pasta cooking water, then drain the tortellini and set aside.

2. 2

   Sauté Aromatics

   In a large skillet over medium heat, add olive oil and butter. Once melted and shimmering, add the minced garlic and sauté for 30–60 seconds until fragrant, being careful not to brown it.

3. 3

   Build the Cream Sauce

   Lower the heat to medium-low and slowly pour in the heavy cream, stirring constantly. Add the pesto and mix until fully incorporated, creating a smooth, pale green sauce.

4. 4

   Add Sun-Dried Tomatoes and Seasoning

   Stir in the sun-dried tomatoes, salt, black pepper, and red pepper flakes if using. Allow the sauce to gently simmer for 3–5 minutes, thickening slightly.

5. 5

   Incorporate Cheese

   Gradually add the grated Parmesan cheese, stirring continuously until melted and smooth. If the sauce becomes too thick, add reserved pasta water a few tablespoons at a time until the desired consistency is reached.

6. 6

   Combine Pasta and Sauce

   Add the cooked tortellini directly into the skillet with the sauce. Gently toss until all the pasta is evenly coated and heated through, about 2 minutes.

7. 7

   Finish and Serve

   Taste and adjust seasoning with additional salt or pepper as needed. Serve hot, garnished with extra Parmesan cheese if desired.