This Pistachio Pesto Tortellini combines the rich, nutty flavor of pistachios with the freshness of roasted cherry tomatoes, creating a delightful twist on classic pesto pasta.
Using store-bought cheese tortellini keeps this recipe quick and approachable, perfect for weeknight dinners or entertaining guests at home.
Why You’ll Love This Recipe
- Pistachio pesto offers a unique and buttery flavor that complements the creamy cheese filling of the tortellini beautifully.
- Roasting cherry tomatoes intensifies their natural sweetness and adds a caramelized depth of flavor that balances the pesto.
- The pasta is cooked just until tender, preserving its delicate texture to hold up well with the pesto and roasted tomatoes.
Pistachio Pesto Tortellini with Roasted Cherry Tomatoes
A flavorful Italian-inspired pasta dish featuring tender tortellini tossed in a creamy pistachio pesto and topped with sweet roasted cherry tomatoes.
- Prep time
- 15 minutes
- Cook time
- 20 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 1 (9-ounce / 255 g) package cheese tortellini
- 1 pint (about 300 g) cherry tomatoes, halved
- 2 tablespoons olive oil, divided
- Salt and freshly ground black pepper
- 1 cup (120 g) shelled pistachios, unsalted
- 2 cups (50 g) fresh basil leaves
- 1/2 cup (50 g) grated Parmesan cheese, plus more for serving
- 2 garlic cloves, peeled
- 1/2 cup (120 ml) extra-virgin olive oil
- 1 tablespoon fresh lemon juice
Instructions
- Prepare roasted cherry tomatoes Preheat oven to 400°F (200°C). Toss cherry tomatoes with 1 tablespoon olive oil, a pinch of salt, and black pepper. Spread on a baking sheet and roast for 15 minutes until tender and caramelized. Remove from oven and set aside.
- Cook tortellini Bring a large pot of salted water to a boil. Add tortellini and cook according to package instructions until al dente, about 3 to 4 minutes. Drain and reserve ¼ cup cooking water.
- Make pistachio pesto In a food processor, combine pistachios, basil leaves, Parmesan cheese, and garlic. Pulse until coarsely chopped. With the motor running, slowly drizzle in ½ cup olive oil and lemon juice until smooth. Season with salt and pepper to taste.
- Combine tortellini and pesto Return drained tortellini to the pot. Add pistachio pesto and reserved pasta water. Gently toss over low heat until pasta is coated and warmed through.
- Serve Divide tortellini among plates, top with roasted cherry tomatoes, and sprinkle with extra Parmesan cheese if desired. Serve immediately.
Helpful Tips
- Use unsalted pistachios to control the salt level in pesto more precisely.
- If pesto is too thick, add a little more olive oil or reserved pasta water to thin it to your preferred consistency.
- To keep pesto bright and fresh, make it just before serving or cover tightly with plastic wrap and refrigerate for up to 24 hours.
- Roasted cherry tomatoes can be made ahead and reheated gently before serving.
Storage and Make-Ahead
Store leftover pistachio pesto tortellini in an airtight container in the refrigerator for up to 2 days.
Reheat gently on the stovetop with a splash of water or olive oil to prevent the pasta from drying out.
Do not freeze tortellini with pesto, as the texture may degrade upon thawing.
Frequently Asked Questions
Can I use different pasta instead of tortellini?
Yes, this pistachio pesto works well with other filled pastas like ravioli or simpler shapes like penne or fusilli.
Is the pesto recipe nut-allergen friendly?
No, this recipe contains pistachios, a tree nut allergen. Substitute with pumpkin seeds or sunflower seeds for a nut-free version.
How do I store leftover pesto?
Store pesto in an airtight container in the refrigerator for up to 24 hours. To prevent browning, cover the surface with a thin layer of olive oil.
Leave a Reply