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If you're in search of a meal that's as comforting as it is convenient, look no further than the creamy pesto tortellini skillet. This dish brings together the rich flavors of basil pesto, the creaminess of heavy cream, and the delightful texture of cheese tortellini in a single skillet, making it an ideal option for busy weeknights or a cozy weekend dinner. The appeal of this recipe lies not only in its delicious taste but also in its simplicity. With just a few fresh ingredients and minimal cooking time, you can whip up a satisfying meal that will leave everyone at the table asking for seconds.

Creamy Pesto Tortellini Skillet

Discover the perfect weeknight meal with this creamy pesto tortellini skillet! Bursting with flavors from basil pesto, fresh cherry tomatoes, and rich heavy cream, this dish comes together in just 30 minutes. The cheese tortellini adds a delightful texture, while spinach boosts the nutritional value. It’s easy to customize for any dietary preference, making it a fantastic option for families or dinner parties. Get ready to impress your loved ones with this quick and satisfying recipe!
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Ingredients
  

1 package (9 oz) cheese tortellini (fresh or frozen)

2 tablespoons olive oil

3 cloves garlic, minced

1 cup cherry tomatoes, halved

1 cup fresh spinach leaves

½ cup basil pesto (store-bought or homemade)

1 cup heavy cream

½ cup grated Parmesan cheese

Salt and pepper, to taste

Fresh basil leaves, for garnish

Toasted pine nuts, for garnish (optional)

Instructions
 

Cook the Tortellini: Fill a large pot with water and add a generous pinch of salt. Bring the water to a rolling boil, then carefully add the tortellini. Cook according to the package instructions, typically around 3-4 minutes for fresh and about 7-9 minutes for frozen. Once done, drain the tortellini in a colander and set aside.

    Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. When the oil is shimmering, add the minced garlic, sautéing for approximately 1 minute until fragrant—be cautious to avoid burning the garlic.

      Cook the Tomatoes: Introduce the halved cherry tomatoes to the skillet. Stir occasionally and cook for about 3-4 minutes until the tomatoes begin to soften and some skin starts to burst, releasing their juices.

        Add the Spinach: Fold in the fresh spinach leaves, stirring continuously. Cook for about 2 minutes until the spinach wilts down but remains vibrant in color.

          Make the Sauce: Reduce the heat to low. Pour in the basil pesto and heavy cream, stirring until the combination is smooth and well integrated. Allow the sauce to simmer gently for about 2 minutes, letting the flavors meld.

            Combine with Tortellini: Carefully add the drained tortellini to the skillet, gently tossing to coat in the creamy pesto sauce. Sprinkle in the grated Parmesan cheese, stirring to combine. Taste and season with salt and pepper as needed.

              Serve: Remove the skillet from heat. Serve the dish immediately, garnished with fresh basil leaves and a sprinkle of toasted pine nuts for added texture, if desired.

                Prep Time: 10 minutes

                  Total Time: 25 minutes

                    Servings: 4 servings

                      - Presentation Tips: For an appealing presentation, serve the dish in shallow bowls or plates. Drizzle a bit of extra basil pesto on top before adding the garnishes for an inviting look. Enjoy your delightful meal!