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Cheese Tortellini with Pesto and Artichokes

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A comforting dish of cheese tortellini paired with vibrant pesto and artichokes, perfect for cozy dinners.

Ingredients

Scale
  • 8 oz Cheese Tortellini
  • 1 cup Mozzarella Pearls
  • 1 can Quartered Artichoke Hearts
  • 1/2 cup Sun-Dried Tomatoes, Packed in Oil
  • 1/4 cup Shredded Parmesan
  • 1 small Red Onion, chopped
  • 1/4 cup Fresh Basil, torn
  • 1/2 cup Pesto
  • Cracked Black Pepper, to taste
  • Olive Oil, for sautéing

Instructions

  1. Cook the tortellini: In a large pot, bring salted water to a boil. Add the cheese tortellini, and cook until they float to the top, about 3-5 minutes.
  2. Prep ingredients while pasta cooks: Chop the red onion, sun-dried tomatoes, and artichokes.
  3. Sauté the onions: In a large skillet, heat olive oil over medium heat. Add chopped onions and sauté until translucent, about 3-4 minutes.
  4. Add the vegetables: Toss in artichoke hearts and sun-dried tomatoes. Sauté for another 2-3 minutes until heated through.
  5. Combine tortellini and sauce: Drain the tortellini, reserving a cup of pasta water. Add tortellini to the skillet with sautéed veggies. Stir in pesto and a splash of reserved pasta water.
  6. Add mozzarella and seasonings: Gently fold in mozzarella pearls and fresh basil. Cover the skillet for a minute to let the cheese melt.
  7. Finish with parmesan and black pepper: Sprinkle shredded Parmesan and add cracked black pepper to taste. Toss everything together and serve.

Notes

For a richer version, stir in a splash of heavy cream before serving. You can also experiment with different pestos for varied flavors.

Nutrition

Keywords: tortellini, pesto, artichokes, pasta, vegetarian, Italian

Find it online: https://feastora.com/cheese-tortellini-pesto-artichokes/