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10-Minute Pesto Tortellini with Cherry Tomatoes & Mozzarella

This 10-minute pesto tortellini is my fastest comfort meal: cheesy pasta tossed with pesto, juicy tomatoes, and melty mozzarella.
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Prep Time 3 minutes
Cook Time 7 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Quick
Ingredients Equipment Method Notes

Ingredients
  

Pesto Tortellini
  • 18 oz refrigerated cheese tortellini
  • 1/3 cup basil pesto store-bought or homemade
  • 1 1/2 cups cherry tomatoes halved
  • 1 cup mozzarella pearls or diced fresh mozzarella
  • 2 cups baby spinach optional but great
  • 1 tbsp lemon juice brightens the pesto
  • 1/4 tsp kosher salt plus more to taste
  • 1/4 tsp black pepper plus more to taste
  • crushed red pepper flakes optional, to taste

Equipment

  • Large pot
  • Colander
  • Mixing bowl

Method
 

  1. Bring a large pot of salted water to a boil.
  2. Add tortellini and cook according to package directions (usually 3–5 minutes for refrigerated).
  3. Reserve 1/4 cup pasta water, then drain tortellini.
  4. Return tortellini to the warm pot or a mixing bowl. Stir in pesto and lemon juice.
  5. Add cherry tomatoes and spinach; toss until spinach wilts slightly from the heat.
  6. Add mozzarella and toss gently so it starts to soften.
  7. If needed, loosen with a splash of reserved pasta water for a silkier sauce.
  8. Season with salt, pepper, and red pepper flakes. Serve immediately.

Notes

Make it heartier: Add 2 cups shredded rotisserie chicken. Swap: Use frozen tortellini (cook time will increase). Storage: Refrigerate up to 3 days; reheat gently with a splash of water so pesto doesn’t dry out.