Ingredients
- 2 cups heavy cream
- 1/3 cup pesto
- 20 oz. tortellini (cheese or chicken)
- 8 oz. mozzarella cheese pearls
- 10 oz. cherry tomatoes halved
- balsamic glaze (optional)
- lemon juice (optional)
Directions
- In a large 12-inch skillet, add 2 cups heavy cream and ¼ cup prepared pesto. Whisk to combine and bring to a simmer over medium-high heat.
- Add 2 (10 oz.) packages of cheese tortellini, stirring to combine. Cover and continue cooking for 6 minutes or until tortellini has softened and the sauce is thick and creamy.
- Meanwhile, halve the 10 oz. container or tomatoes and season liberally with salt and pepper.
- Turn off heat and stir in 1 (8 oz.) package mozzarella cheese pearls and the cut tomatoes; toss to combine.
- Optional Extras:
- Crisp 1 (4 oz.) package diced pancetta in the same skillet before you begin cooking the tortellini. After crisping, set aside on a paper towel lined plate and continue cooking in the same skillet.
- Once the dish is complete, finish with a drizzle of fresh lemon juice, balsamic vinegar or glaze and freshly torn basil leaves.
Notes
- Serve with crusty bread and a simple green salad.
- If using a homemade pesto, make and store in airtight container for up to 3 days.
- Swap Suggestions
- Protein: Add the crisped pancetta or swap the cheese tortellini for a meat filled option.
- Heavy cream: Swap heavy cream for marinara sauce.
- Mozzarella cheese: Swap mozzarella for shredded Parmesan.
Source
- Kelsey Nixon Recipe Club
- https://kelseynixon.kartra.com/portal/RecipeClubLogin/post/1440
