A simple Tuscan pesto tortellini with sun-dried tomatoes is a dish packed with flavorful, tangy tomatoes and a creamy pesto sauce. A filling and comforting, easy weeknight meal the whole family will love that comes together in less the 15 minutes. Add toasted pine nuts or fresh spinach for extra crunch and it’s easily customized for gluten-free, dairy-free, vegan, and vegetarian diets.
We made these pesto tortellini skewers for our wedding to feed a crowd, and I craved them the whole week after. Like most couples, we barely got to eat at our wedding and these cheesy, creamy, and rich pasta bites were calling my name. So, we made this easy weeknight pasta dish to replicate the comforting and complex flavors of the pesto and sun-dried tomatoes for a hearty and oh-so-simple dish.
Try serving this with green beans, garlic toast, or alongside a cauliflower steak. If you are a pasta fiend like me, try making this incredible ravioli with arugula and asparagus or ricotta rigatoni.
Ingredients
You really only need three ingredients and a few minutes of your time to make this recipe. Everything is store-bought here, although you can definitely use homemade pasta or pesto. I made these simple, but add in any ingredients you prefer like toasted pine nuts, garlic, spinach, mushrooms, or a protein like chicken or steak.
You will need:
- 1 24 oz package tortellini
- 2 tbsp olive oil
- 1 cup pesto- homemade or store-bought
- 3/4 cup sun-dried tomatoes- chopped
Instructions
This recipe couldn’t be simpler, with minimal prep, all in one pot for easy cleanup, and just a few easy steps.
- Bring a large pot of salted water to a boil. Chop your sun-dried tomatoes into small pieces.
- Once the water is boiling, add the tortellini and cook according to package directions.
- Drain the pasta and return to the pot. Add the pesto and sun-dried tomatoes and stir well. Add 1-2 tbsp of olive oil if needed to smooth out the consistency.
- If desired, top with toasted pine nuts or finely chopped fresh spinach.
- Serve warm, and store any leftovers in an airtight container in the fridge for 3-5 days.
Customize It
I am always a big fan of offering customization options. We all have different tastes, so make this yours!
Gluten-Free – Make sure the tortellini you choose is free from gluten. All the other ingredients are naturally gluten-free!
Vegan – Select a tortellini made without eggs and cheese. I like the mushroom tortellini I can sometimes find in my local store or opt for a vegan cheese substitute. Trader Joe’s usually carries a vegan-friendly option.
Dairy-Free – Use a tortellini that is cheese free like a mushroom and spinach tortellini. Or use a different pasta like a ravioli.
Try these other recipes:
Roasted Red Pepper and Tomato Pasta
If you tried this recipe, leave us a comment below, and make sure to follow us for more recipes on Instagram, Pinterest, and Facebook.
Tuscan Pesto Tortellini with Sun Dried Tomatoes
Ingredients
- 1 24 oz package tortellini
- 2 tbsp olive oil
- 1 cup pesto- homemade or store-bought
- 3/4 cup sun-dried tomatoes- chopped
Instructions
- Bring a large pot of salted water to a boil. Chop your sun-dried tomatoes into small pieces.
- Once the water is boiling, add the tortellini and cook according to package directions.
- Drain the pasta and return to the pot. Add the pesto and sun-dried tomatoes and stir well. Add 1-2 tbsp of olive oil if needed to smooth out the consistency.
- If desired, top with toasted pine nuts or finely chopped fresh spinach.
- Serve warm, and store any leftovers in an airtight container in the fridge for 3-5 days.