Chilli Pesto Tortellini is the one thing you needed in your life, that you never knew existed. Don’t worry, I’m here to the rescue!
This delicious Chilli Pesto Tortellini is PERFECT for your next date night or if you’re just craving something yummy, creamy, and spicy all in one! It’s super quick and super easy to make! You can use ready made chilli pesto if you’re feeling lazy or you can make it from scratch! Either way, it’s a super satisfying meal and you’ll probably eat it straight from the pan. It only requires a few simple ingredients and can be made in just under 30 minutes! It’s also great if you’re looking for a quick weeknight meal that’s filling and satisfying.
I LOVE pasta, I mean who doesn’t?! So sorry if I bombard you with a bunch of pasta recipes, but it is a staple in my house and it’s always available in the pantry. You don’t even need to use tortellini if you don’t have it as this is a super versatile sauce that will taste delicious on any pasta of choice! I hope you guys enjoy this as much as I do!
Here’s a few tips to enhance the recipe:
- Dry roasting the almonds for just a few minutes will add to the flavor of the pesto
- Roast or grill the red pepper to add a smokiness to the pesto
- Use a good quality olive oil when making your pesto as that will also help determine the taste
Chilli Pesto Tortellini
Ingredients
For the Chilli Pesto:
- 2 red peppers roughly chopped
- 4 cloves garlic
- 2 tbsp almonds
- 1 tbsp tomato paste
- 1-2 red chili’s or 2-3 tbsp red chili flakes
- 1/2 cup olive oil
- 1/4 pecorino cheese grated
For the Sauce:
- 1 tbsp extra virgin olive oil
- 2 tbsp butter
- 3 cloves garlic minced
- 1/2 cup heavy cream
- fresh grated parmesan for garnish
- 1 tbsp parsley dried or fresh for garnish
- 1 10 oz pack cheese tortellini
Instructions
Chilli Pesto:
- Add red peppers, garlic, almonds, tomato paste, and red chilli to a food processor and blend for 30-40 seconds till you get a paste.
- Slowly add olive oil and cheese while blending and go for another 10-20 seconds until you achieve the right consistency and set aside.
Chilli Pesto Pasta:
- Boil tortellini for 1 minute less than package instructions
- In a heavy bottom pan on medium heat, add olive oil and butter and let melt together
- Add in minced garlic and sauté for 30 seconds. Add in 3-4 heaping tbsp of the chili pesto and mix until the raw smell of garlic goes away
- At this point you should see the mixture sizzling. Go ahead and add in the heavy cream and stir until you get a light orange creamy mixture
- Grate some fresh parmesan into the sauce and stir until it melts in, then add in your cooked tortellini and coat the pasta evenly with sauce
- Top with some fresh or dried parsley and a little more shredded parmesan and serve hot!
Notes
- Fresh grated parmesan really adds the saltiness the sauce needs so adjust your salt accordingly
- Serve with a side of garlic bread
