Pesto Cream & Artichoke Tortellini
Simple and flavorful pesto cream and artichoke tortellini that is easy to make at home.
Simple and flavorful pesto cream and artichoke tortellini that is easy to make at home.
- Carbohydrate 38.2180750001617 g
- Cholesterol 26.270000003504 mg
- Fat 5.11086250113921 g
- Fiber 7.11200009346008 g
- Protein 12.4242750015314 g
- Saturated Fat 2.5969762506889 g
- Serving Size 1 1 Serving (171g)
- Sodium 345.701250060882 mg
- Sugar 31.1060749067016 g
- Trans Fat 0.72311125007012 g
- Calories 238 calories
Step-by-step
- Cut artichoke hearts in half.
- Put pesto and heavy cream in a saute pan and simmer until slightly thickened.
- Stir in Parmesan cheese.
- Add tortellini and artichokes.
- Toss to combine and serve. Optional: sprinkle some extra Parmesan cheese on top.
What vegetable cuts through heavy dairy without competing with pungent basil? Acidic or bitter greens provide necessary contrast. Balance rich heavy cream sauces by pairing this dish with a sharp arugula salad dressed simply in lemon juice and olive oil. Acidity cuts through butterfat while peppery greens match the herbal punch of basil pesto. Alternatively, roasted asparagus adds a sulfurous depth that complements tender artichoke hearts.
Selecting Cookware and Utensils
Minimal equipment is required for this preparation. A standard twelve-inch skillet allows adequate surface area for simmering heavy cream and pesto without boiling over. Stainless steel pans retain heat efficiently, though nonstick surfaces prevent cheese residue from burning during the final reduction step. Ensure tortellini is drained thoroughly in a colander before combining; excess water dilutes the emulsion and prevents the sauce from clinging properly to the pasta ridges.
Dietary Adjustments
Modifying dairy components requires specific ratios to maintain sauce viscosity. Substitute heavy cream with a full-fat canned coconut milk at a one-to-one ratio if avoiding lactose, keeping in mind that coconut solids will impart a slight sweetness. Parmesan cheese contains naturally low levels of lactose due to aging, but hard-ripened pecorino romano serves as a functional substitute when sharper salinity is desired.
