Creamy Pesto Tortellini With Peas and Lemon Zest

Why You’ll Love This Recipe

• Fast but special: creamy pesto sauce in under 20 minutes, with a restaurant-y finish.
• One-pot-and-a-skillet easy: minimal prep, maximum payoff.
• Frozen peas add sweetness, color, and a little pop with zero chopping.
• Lemon zest brightens the whole dish so it tastes rich, not heavy.

Grocery List

• Produce: 1 lemon
• Dairy: heavy cream, Parmesan cheese, refrigerated cheese tortellini
• Pantry: basil pesto, olive oil (or unsalted butter), kosher salt, black pepper (optional: red pepper flakes)

Full Ingredients

Pasta & Vegetables

• Refrigerated cheese tortellini: 20 oz (567 g)
• Frozen peas: 1 cup (140 g)
• Kosher salt: 1–2 tbsp for pasta water, plus 1/2 tsp for seasoning (adjust to taste)

Creamy Pesto Sauce

• Olive oil or unsalted butter: 1 tbsp (15 ml)
• Heavy cream: 3/4 cup (180 ml)
• Basil pesto: 1/2 cup (120 g)
• Reserved pasta water: up to 1/2 cup (120 ml), as needed to loosen the sauce
• Black pepper: 1/4 tsp, plus more to taste
• Optional heat: 1/8 tsp red pepper flakes

Finish & Serve

• Finely grated Parmesan: 1/2 cup (50 g), plus more for serving
• Lemon zest: 1 tsp (from 1 lemon)
• Optional brightness: 1–2 tsp (5–10 ml) fresh lemon juice, to taste

Step-by-Step Instructions

Step 1: Boil well-salted pasta water

Fill a large pot with water (at least 4 quarts / 3.8 L) and bring it to a rolling boil over high heat. Add 1–2 tablespoons kosher salt so the water tastes pleasantly salty. This is your main chance to season the tortellini itself.

Step 2: Cook the tortellini and reserve pasta water

Add the 20 oz (567 g) refrigerated tortellini to the boiling water and stir once so it doesn’t stick. Cook according to package directions until just tender, typically 3–5 minutes.

Before draining, carefully scoop out 1/2 cup (120 ml) of the starchy pasta water and set it aside. Drain the tortellini in a colander (do not rinse).

Step 3: Warm the cream and pesto gently

While the tortellini drains, place a large skillet (10–12 inches) over medium-low heat. Add 1 tbsp (15 ml) olive oil or unsalted butter. Once melted/warmed, pour in the 3/4 cup (180 ml) heavy cream and whisk in the 1/2 cup (120 g) pesto.

Keep the heat gentle: you want the sauce warmed through, not boiling hard. Add 1/4 tsp black pepper (and 1/8 tsp red pepper flakes if using).

Step 4: Toss in tortellini and peas

Add the drained tortellini to the skillet, followed by the 1 cup (140 g) frozen peas. Toss continuously for 2–3 minutes, until the peas are bright green and hot and the tortellini is fully coated.

If the sauce looks too thick, add reserved pasta water 1–2 tablespoons at a time until it looks glossy and silky (you may use up to the full 1/2 cup / 120 ml).

Step 5: Melt in Parmesan for a creamy finish

Turn the heat off. Sprinkle in the 1/2 cup (50 g) finely grated Parmesan and stir until it melts into the sauce. Turning off the heat helps prevent the cheese from clumping or turning grainy.

Taste and season with an additional pinch of salt if needed (pesto and Parmesan vary a lot in saltiness).

Step 6: Add lemon zest and serve

Finish with 1 tsp lemon zest (and 1–2 tsp lemon juice if you want extra brightness). Toss once more, then serve immediately.

Top each bowl with extra Parmesan and a few cracks of black pepper. If you want a slightly looser, extra-luxurious texture, add one last small splash of pasta water right before serving and toss.

Pro Tips

• Keep the heat low once the cream is in. A gentle warm-through gives you a smooth sauce and prevents splitting.
• Grate your Parmesan finely. The smaller the grate, the more quickly and evenly it melts into the sauce.
• Use pasta water like a finishing tool. Add it little by little until the sauce looks glossy and clings to the tortellini.
• Add lemon zest off-heat. It keeps the aroma bright and fresh instead of muted.
• Don’t overcook the peas. They only need a couple minutes to heat through; longer can make them dull and wrinkly.

Variations

• Add protein: Stir in 2 cups (about 10 oz / 280 g) shredded rotisserie chicken or 8 oz (225 g) cooked Italian sausage slices when you add the tortellini.
• Make it greener: Add 2 packed cups (60 g) baby spinach at the end of Step 4 and toss just until wilted.
• Change the pesto: Try sun-dried tomato pesto or arugula pesto. If the pesto is very thick, plan to use a bit more pasta water to loosen the sauce.

Storage & Make-Ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of water, milk, or cream (about 1–3 tablespoons) to loosen the sauce. Avoid high heat, which can cause the sauce to separate. For best texture, this dish is not ideal for freezing (the tortellini can get soft and the cream sauce may become grainy).

Nutrition (per serving)

Approximate, based on 4 servings: 560 calories; 28 g fat; 55 g carbohydrates; 22 g protein; 4 g fiber; 4 g sugar; 850 mg sodium.