Tortellini with Tomatoes and Creamy Pesto

  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

1. 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.
2. 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.
3. Meanwhile, halve the 10 oz. container or tomatoes and season liberally with salt and pepper.
4. Turn off heat and stir in 1 (8 oz.) package mozzarella cheese pearls and the cut tomatoes; toss to combine.
5. Optional Extras: 
1. 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.
2. 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