Tortellini with Pesto and Cherry Tomatoes

Think of this colorful ode to summer as a pizza in a bowl.

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  • Servings: 4

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  • 2 garlic cloves
  • 1/2 cup pine nuts
  • 3/4 cup grated Parmigiano-Reggiano
  • Kosher salt
  • Freshly ground black pepper
  • 3 cups fresh basil
  • 2/3 cup extra-virgin olive oil
  • 8 ounces cheese tortellini
  • 1/2 pint cherry or grape tomatoes
  • 1/4 cup torn fresh basil leaves

How to make this recipe

  1. In a food processor with the motor running, drop in the garlic and finely chop. Add the nuts, cheese, 1 teaspoon salt and 1/2 teaspoon pepper and pulse to finely chop. Add the basil and pulse to finely chop. With the motor running, add the oil, blending to combine.

  2. In a large pot of boiling salted water, cook the pasta until al dente. Reserve 3/4 cup of the pasta cooking water, then drain the pasta. Toss the pasta with the pesto and about half the reserved cooking water. Add more water for a looser consistency.

  3. Halve the tomatoes and toss with the pasta. Season to taste with salt and pepper, then garnish with the basil leaves and serve.

Contributed By Photo © Ian Knauer Published August 2014

1044271 recipes/tortellini-pesto-and-cherry-tomatoes 2016-01-15T21:28:09+00:00 Ian Knauer 4|fast|vegetarian|weeknight-dinner|pasta-and-noodles|web-exclusive august-2014 recipes,tortellini-pesto-and-cherry-tomatoes 1044271

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