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Creamy Pesto Tortellini with Burrata

Creamy pesto tortellini with burrata pairs tender refrigerated cheese tortellini with a smooth basil pesto cream sauce. Torn burrata melts softly over the warm pasta for a rich, creamy finish.
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Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 800
Ingredients Equipment Method Notes

Ingredients
  

For the tortellini
  • 4 qt water
  • 1 tbsp kosher salt
  • 1 package (20 oz) refrigerated cheese tortellini
For the creamy pesto sauce
  • 0.75 cup heavy cream
  • 0.5 cup basil pesto
  • 0.5 cup Parmesan cheese finely grated
  • 0.25 tsp black pepper freshly ground
  • 0.25 cup pasta cooking water reserved
For serving
  • 1 ball (8 oz) burrata torn into pieces

Equipment

  • 1 12-inch skillet

Method
 

Cook the tortellini
  1. Bring 4 quarts water to a boil in a large pot.
  2. Stir in 1 tablespoon kosher salt.
  3. Add the tortellini to the boiling water.
  4. Cook the tortellini according to the package directions, usually 3–5 minutes, until tender.
  5. Reserve 1/4 cup of the cooking water.
  6. Drain the pasta.
Make the creamy pesto sauce
  1. While the tortellini cooks, warm the heavy cream in a 12-inch skillet over medium heat until it just begins to simmer, about 2–3 minutes.
  2. Reduce the heat to low and stir in the pesto, Parmesan, and black pepper until the cheese melts and the sauce is smooth.
  3. Add the drained tortellini and reserved pasta water to the skillet.
  4. Toss gently until the pasta is evenly coated and the sauce clings to it, about 1 minute.
Finish and serve
  1. Remove the skillet from the heat.
  2. Arrange the burrata over the tortellini and serve immediately.

Notes

For a smooth sauce, reserve the pasta water before draining and add it as directed. Refrigerate leftovers for up to 2 days; freezing is not recommended because the cream sauce and burrata can change texture. For a gluten-free option, use gluten-free cheese tortellini.