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30-Minute Pistachio Pesto Tortellini

Thirty minutes + 6 ingredients = the ultimate recipe for Pistachio Pesto Tortellini. Now that is my kind of math!
4 from 2 votes
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Servings 4 servings


  • 4 cups lightly packed basil leaves
  • 1/3 cup unsalted pistachios, toasted
  • 1/3 cup grated Parmesan cheese, plus more for serving
  • 3 cloves garlic, roughly chopped
  • 1/2 cup olive oil
  • 1 (20-oz.) package refrigerated cheese or meat tortellini


  • In a blender, combine the basil leaves, toasted pistachios, Parmesan cheese, garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper. Blend for 15 seconds, and then with the blender running, slowly stream in the olive oil. Continue blending the pesto, scraping down the sides as needed, until it is puréed. Taste and season the pesto with additional salt and pepper as desired. Set the pesto aside.
  • Bring a large pot of salted water to a boil. Add the tortellini and cook according to package directions. Drain the tortellini and transfer them to a large bowl. While the tortellini are still hot, add the prepared pesto and toss to combine. Serve warm or chilled garnished with Parmesan cheese.
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