Italian · easy
Pesto Tortellini
Cheese tortellini tossed with store-bought basil pesto, cherry tomatoes, and parmesan. This is a 15-minute dinner that requires no actual cooking beyond boiling water. It tastes fresh and complete, not like a shortcut. The cherry tomatoes add brightness. Kids who eat mac and cheese will eat this.
- 11 min
- Total
- 4
- Serves
- $9.00
- Est. cost
- 480
- Cal/serving
Dietary, as tagged
- Kid-friendly
- Vegetarian
- Meatless
Parent noteCheese tortellini is one of the most accepted pastas for picky eaters. The pesto is mild enough that most kids accept it. For very cautious eaters, swap pesto for butter and parmesan and add cherry tomatoes on the side. Contains gluten, dairy, and egg.
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Cheese Tortellini (refrigerated or frozen, 20 oz)1 package
- Basil Pesto (store-bought, 6-7 oz)1 jar
- Cherry Tomatoes, halved1 1/2 cups
- Parmesan, grated1/2 cup
- Salt and Black Pepper1 to taste
Method
- 01
Cook tortellini in salted boiling water per package directions (usually 3-5 minutes for fresh, 8-10 for frozen). Reserve 1/4 cup pasta water before draining.
- 02
Drain tortellini and return to the pot.
- 03
Add pesto and cherry tomatoes. Toss to combine. Add a splash of pasta water to loosen if needed.
- 04
Season with salt and pepper. Serve topped with parmesan.
- 480
- Calories
- 16g
- Protein
- 52g
- Carbs
- 22g
- Fat
Put this on Tuesday and forget it.
Add it to a week in the app and its ingredients merge into one aisle-sorted grocery list with the rest of your plan.
