📝 About This Recipe
This dish is the ultimate marriage of Northern Italian tradition and modern comfort, featuring tender cheese-filled tortellini bathed in a vibrant, velvety Genovese-style pesto. The aromatic punch of fresh basil and toasted pine nuts cuts through the richness of the pasta, creating a balance that feels both indulgent and garden-fresh. It is a soul-warming bowl of 'Dumplings & Dough-Based Comfort' that celebrates the simplicity of high-quality ingredients and the joy of a five-minute sauce.
🥗 Ingredients
The Pasta
- 20 ounces Fresh Cheese Tortellini (high-quality refrigerated or handmade)
- 2 tablespoons Kosher Salt (for the pasta water)
The Signature Pesto
- 3 cups Fresh Basil Leaves (packed, washed and dried thoroughly)
- 1/3 cup Pine Nuts (lightly toasted)
- 2 pieces Garlic Cloves (smashed and peeled)
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- 1/4 cup Pecorino Romano (freshly grated)
- 1/2 cup Extra Virgin Olive Oil (cold-pressed, high quality)
- 1 teaspoon Lemon Juice (to brighten and preserve color)
- 1/2 teaspoon Flaky Sea Salt (to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
Finishing Touches
- 1/2 cup Reserved Pasta Water (starchy and hot)
- 1 ball Burrata Cheese (optional, for creaminess)
- 1 pinch Red Chili Flakes (for a subtle heat)
👨🍳 Instructions
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1
Place a large pot of water on the stove and bring to a rolling boil over high heat. Once boiling, add the 2 tablespoons of kosher salt; the water should taste like the sea.
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2
In a small dry skillet over medium-low heat, toast the pine nuts for 3-5 minutes, shaking frequently, until they are golden brown and fragrant. Remove immediately to prevent burning.
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3
Prepare the pesto: In a food processor or blender, pulse the garlic cloves and toasted pine nuts until they form a coarse paste.
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4
Add the fresh basil leaves and lemon juice to the processor. Pulse in short bursts to break down the leaves without overheating them, which can turn the basil brown.
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5
With the motor running on low, slowly drizzle in the extra virgin olive oil in a steady stream until the mixture is emulsified and smooth.
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6
Transfer the basil mixture to a medium mixing bowl and stir in the grated Parmigiano-Reggiano and Pecorino Romano by hand. Season with salt and pepper to taste.
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7
Drop the fresh tortellini into the boiling water. Cook according to package directions, usually 3-5 minutes, until they float to the surface and are 'al dente'.
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8
Before draining the pasta, carefully dip a measuring cup into the pot to reserve 1/2 cup of the starchy pasta water.
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9
Drain the tortellini into a colander, but do not shake them too dry; a little moisture helps the sauce adhere.
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10
Return the empty, warm pot to the stove (turned off). Add the pesto and 2 tablespoons of the reserved pasta water, whisking to create a creamy base.
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11
Gently fold the tortellini into the pesto mixture using a rubber spatula to avoid breaking the delicate pasta skins.
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12
If the sauce is too thick, add more pasta water one tablespoon at a time until the tortellini are perfectly glossed and coated.
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13
Divide the pasta into warmed bowls and immediately top with extra grated cheese and a pinch of chili flakes.
💡 Chef's Tips
Always use fresh basil; dried basil will not work for this sauce. Never cook the pesto over direct heat, as the heat will destroy the delicate aroma of the basil and turn it a dull olive color. If you don't have pine nuts, toasted walnuts or pistachios make an excellent and more affordable substitute. Ensure your basil is completely dry after washing to prevent a watery pesto. For the best texture, grate your cheese from a block rather than using pre-shredded varieties, which contain anti-clumping agents.
🍽️ Serving Suggestions
Pair with a crisp, chilled Vermentino or Pinot Grigio to complement the herbal notes. Serve alongside a simple arugula salad with a sharp lemon vinaigrette. Accompany with warm, crusty ciabatta bread to mop up any leftover pesto sauce. Top with a torn ball of fresh Burrata cheese for an extra layer of creamy decadence. Finish the meal with a light lemon sorbet to cleanse the palate.