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- 1 package (16 oz) refrigerated cheese tortellini - 1 cup heavy cream - 1 cup fresh basil pesto - 1 cup cherry tomatoes, halved - 1 cup spinach, roughly chopped - ½ cup grated Parmesan cheese - 1 tablespoon olive oil - 2 cloves garlic, minced - Fresh basil leaves for garnish - Large skillet - Cooking utensils For this creamy pesto tortellini skillet, you need some key ingredients. The cheese tortellini is the star of this dish. It adds a nice, soft texture. Heavy cream makes the sauce rich and smooth. Fresh basil pesto gives it that vibrant flavor. Cherry tomatoes add sweetness and color. Spinach offers a touch of green and nutrition. If you want to boost the flavor, consider adding some grated Parmesan cheese. It melts well and adds depth. Olive oil is great for cooking the garlic and tomatoes. Minced garlic adds a lovely aroma. Lastly, fresh basil leaves make a nice garnish. For equipment, a large skillet works best. You need enough space for all the tasty ingredients. Also, gather your cooking utensils like spatulas and a measuring cup. With these essential items, you’ll be ready to make a delightful dinner. - Heat 1 tablespoon of olive oil in a large skillet over medium heat. - Add 2 minced garlic cloves to the hot oil. Sauté for about 1 minute until it smells good. - Now, add 1 cup of halved cherry tomatoes. Cook for 3 to 4 minutes. Stir often until they get soft. - Next, stir in 1 cup of roughly chopped spinach. Cook until the spinach wilts, which takes about 2 minutes. - Pour in 1 cup of heavy cream. Bring it to a gentle simmer. - Then, stir in 1 cup of fresh basil pesto. Mix it well to combine. - Add 1 package (16 oz) of cheese tortellini to the skillet. Cook it as the package says, usually 3 to 5 minutes. Watch for it to float. - Sprinkle in ½ cup of grated Parmesan cheese. Stir gently to mix and let it melt. - Finally, add salt and pepper to taste. Adjust to your liking before serving. To get the best sauce, aim for a creamy texture. Add the heavy cream slowly. Stir it gently as you combine it with the pesto. You want it smooth, not too thick. If it feels too thick, add a splash of water or broth. This keeps it light and rich. Cooking the tortellini right is key. Follow the package instructions closely. Usually, it takes about 3-5 minutes. Look for the tortellini to float to the top. This means they are done. You want them soft but still firm, not mushy. Drain them well before adding to the sauce. Pair your creamy pesto tortellini with a fresh salad. A simple green salad with vinaigrette works well. You can also serve it with crusty bread. This helps soak up the extra sauce. For garnishing, fresh basil leaves are a must. They add color and a fresh taste. You might sprinkle more grated Parmesan on top. This gives an extra flavor boost. To take the taste up a notch, add fresh herbs. Chopped parsley or thyme works great. You can also stir in some red pepper flakes for heat. Just a pinch can change the whole dish. If you want a twist, try different ingredients. Swap the heavy cream for coconut milk for a lighter option. Use sun-dried tomatoes instead of fresh for a deeper flavor. This lets you get creative while keeping it delicious. {{image_2}} You can easily make this dish vegetarian. Just skip the cheese tortellini with meat. Use cheese tortellini instead. To make it vegan, use vegan tortellini and coconut cream. You can also find dairy-free pesto to keep the flavor. For gluten-free options, choose gluten-free tortellini. Many stores offer this choice now. Feel free to swap out tortellini types. You can use spinach, mushroom, or even chicken tortellini for a twist. If you want a different sauce, try Alfredo or arrabbiata. You can mix it up and add your favorite flavors. Experimenting with sauces can lead to exciting new tastes. Add seasonal veggies for a fresh touch. In summer, use zucchini or bell peppers. In fall, try squash or kale. These veggies not only taste good but also look pretty. You can also adjust for holidays. Add cranberries for Thanksgiving or red and green peppers for Christmas. This can make your dish festive and fun. To store leftovers properly, let the dish cool first. Transfer it to an airtight container. Make sure to seal it tightly. Place it in the fridge within two hours. This keeps the flavors fresh. Consume the leftovers within 3 to 4 days for the best taste. Freezing is simple. First, let the dish cool completely. Portion it into freezer-safe containers. Leave some space at the top for expansion. Seal the containers well to avoid freezer burn. When ready to eat, thaw overnight in the fridge. Reheat in a skillet over low heat, adding a splash of cream if needed. In the fridge, creamy pesto tortellini lasts about 3 to 4 days. In the freezer, it can last up to 2 to 3 months. Always check for any off smells or changes in texture before eating. Yes, you can use frozen tortellini. Just cook it a bit longer. Follow the package instructions for the best results. Frozen tortellini usually takes about 5-8 minutes to cook. To add spice, include red pepper flakes. You can also mix in hot sauce or diced jalapeños. Start with a little and adjust to your taste. This way, you control the heat level. If the sauce is thick, add a splash of broth or water. Stir well to combine. You can also add more cream for a richer taste. Adjust until you reach your desired consistency. Yes, you can use half-and-half or whole milk. These options will make the dish lighter but still creamy. For a dairy-free choice, try coconut cream or a plant-based milk. Yes, this dish is great for meal prep. Cook it ahead and store in containers. Just reheat when ready to eat. It tastes great for up to three days in the fridge. This recipe for creamy pesto tortellini is simple and tasty. You learned about key ingredients and how to prepare them step by step. You can also explore various adaptations to fit your needs. Remember to check refrigeration and freezing tips for leftovers. This dish can please many taste buds, so try it for your next meal! Enjoy the process and have fun in the kitchen.

Creamy Pesto Tortellini Skillet

Discover the ultimate Creamy Pesto Tortellini Skillet recipe that's quick, delicious, and sure to impress! With just a few simple ingredients like fresh basil pesto, cherry tomatoes, and cheese tortellini, you can whip up a stunning meal in just 20 minutes. Perfect for busy weeknights, this dish is creamy, flavorful, and packed with veggies. Click through to explore this easy recipe and treat yourself to a delightful dinner!
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Ingredients
  

1 package (16 oz) refrigerated cheese tortellini

1 cup heavy cream

1 cup fresh basil pesto

1 cup cherry tomatoes, halved

1 cup spinach, roughly chopped

1 tablespoon olive oil

2 cloves garlic, minced

½ cup grated Parmesan cheese

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

    Add the cherry tomatoes to the skillet and cook for 3-4 minutes, stirring occasionally, until they are soft and slightly blistered.

      Stir in the chopped spinach and cook until wilted, about 2 minutes.

        Add the heavy cream to the skillet, bring it to a gentle simmer, and then stir in the basil pesto until well combined.

          Add the cheese tortellini to the skillet and cook according to package instructions, usually around 3-5 minutes, until they float to the top and are heated through.

            Sprinkle in the grated Parmesan cheese, stirring gently to combine and let it melt into the sauce. Season with salt and pepper to taste.

              Remove from heat and garnish with fresh basil leaves before serving.

                Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4