Tomato Pesto Tortellini Recipe

Cook the cheese tortellini according to package instructions until al dente. Drain and set aside.

In a large skillet, heat the olive oil over medium heat.

Add the halved fresh oven-roasted tomatoes to the skillet and sauté for about 3-4 minutes until they start to soften.

Stir in the cooked cheese tortellini and basil pesto, mixing well to coat the pasta evenly.

Season with salt and black pepper, adjusting to taste.

Cook for an additional 2-3 minutes until everything is heated through.

Remove from heat and sprinkle with grated Parmesan cheese and toasted pine nuts.

Toss gently to combine all ingredients.

Serve warm, garnished with extra basil if desired.

Equipment Needed

Spice Level:

Dietary