Follow these steps for perfect results
refrigerated cheese tortellini
fresh basil leaves
loosely packed
pine nuts
grated Parmesan cheese
olive oil
salt
coarsely ground black pepper
garlic
small
cherry tomatoes
Bring a pot of water to a boil.
Cook the cheese tortellini according to package directions.
Drain the tortellini, reserving 1/2 cup of the pasta cooking water.
Return the drained tortellini to the pot.
In a blender, combine fresh basil leaves, pine nuts, Parmesan cheese, olive oil, salt, black pepper, garlic, and the reserved pasta water.
Blend until smooth, scraping down the sides as needed.
Add the basil mixture and cherry tomatoes to the tortellini.
Toss until everything is evenly coated and combined.
Serve immediately.
Expert advice for the best results
Add a squeeze of lemon juice to brighten the pesto.
Toast the pine nuts for a richer flavor.
Garnish with extra Parmesan cheese and fresh basil leaves before serving.
Use high-quality olive oil for the best flavor.
Everything you need to know before you start
10 minutes
The pesto can be made ahead of time.
Serve in a bowl and garnish with basil leaves and a sprinkle of Parmesan cheese.
Serve with a side of crusty bread.
Serve with a simple green salad.
Light and crisp white wine.
Discover the story behind this recipe
Common Italian pasta dish.
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