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Cheese tortellini with pesto and sundried tomatoes in white bowl.

Cheese Tortellini with Pesto and Sun Dried Tomatoes

Cheesy tortellini tossed with sun dried tomatoes in a pesto sauce.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Dishes
Cuisine American
Servings 2 Servings



  • 1 9 ounce package fresh cheese tortellini pasta
  • 1/2 cup pesto see below
  • 1/2 cup sun dried tomatoes packed in oil
  • Freshly grated Romano or Parmesan cheese

Basic Pesto

  • 2 cups packed fresh basil leaves
  • 4 cloves garlic peeled
  • 1/3 cup pine nuts
  • 1/2 cup freshly grated Romano or Parmesan cheese
  • 1/2 cup of extra virgin olive oil
  • kosher salt and fresh cracked pepper to taste


  • Cook pasta according to package directions. Drain. Transfer to serving bowl.
  • Combine basil, garlic, pine nuts and cheese in a food processor. Pulse until finely chopped.
  • With the food processor running, slowly pour in a steady stream of extra virgin olive oil until combined. Refrigerate any unused portion in a airtight container for up to 1 week.
  • Mix pesto with tortellini and sun dried tomatoes. Toss to coat pasta. Sprinkle with cheese.
  • Serve.


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Keywords: basic pesto, basic pesto recipe, cheese tortellini, Food, fresh pasta, packaged pasta, pasta, pesto, Recipe, sun dried tomatoes