The short version
Fresh cheese tortellini with peas, basil pesto and lemon in a light, silky sauce. Serves 2 · estimated 15 minutes including prep. Choose refrigerated tortellini with a short cooking time; dried tortellini will not fit this estimate.
Why you’ll love this pesto pea tortellini
- A complete methodMeasured ingredients, practical equipment and clear cooking cues.
- 15-Min DinnersFresh cheese tortellini with peas, basil pesto and lemon in a light, silky sauce.
- Know before you startChoose refrigerated tortellini with a short cooking time; dried tortellini will not fit this estimate.
Ingredient notes
Exact amounts are in the recipe card below. Here’s what matters when you shop:
Before you shop. Choose refrigerated tortellini with a short cooking time; dried tortellini will not fit this estimate.
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Pesto Pea Tortellini
Fresh cheese tortellini with peas, basil pesto and lemon in a light, silky sauce.
- Prep
- 3 min
- Cook
- 12 min
- Total
- 15 min
- Serves
- 2
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Equipment
- 6-quart pasta pot with strainer lidSee our pick →
- Fast-boil electric kettleSee our pick →
Instructions
-
Boil water
Bring 1.5 liters of water to the boil in a covered pot, using a kettle to help. Add the salt.
-
Cook the tortellini
Add the tortellini and cook according to its package. Add the peas for the final 2 minutes. Check that the pasta filling is piping hot.
-
Make the sauce
Reserve 120 ml / ½ cup cooking water, then drain. Return the pasta and peas to the pot off the heat. Stir in pesto, lemon juice and 2–4 tablespoons reserved water.
-
Fold and serve
Fold in the arugula just before serving. Add more reserved water if needed so the sauce lightly coats the pasta.
Recipe notes
- Timing: Choose refrigerated tortellini with a short cooking time; dried tortellini will not fit this estimate. Preparation, preheating and any rest explicitly stated in this method are included in the total estimate. Follow doneness and package directions if they require longer.
- Recipe status: Newly authored for this collection and not yet kitchen-tested. Cooking times are estimates.
- Recipe-page cover: A text recipe card. The Pinterest pin uses an AI-generated editorial food illustration in the style of the earlier collection, not a photograph of a kitchen-tested dish.
- Nutrition: Not calculated for this recipe.
Nutrition has not been calculated for this recipe.
Equipment for this recipe
Check the equipment list before starting. Appliance size and power can affect cooking time.
Easy variations
- Swap the greens: Use baby spinach in place of arugula.
- Larger batches: Scale ingredient quantities with the serving controls. Use sufficient pan or basket space and allow more time for extra batches; instruction text describes the base batch.
How to store and reheat
- For this recipe: The pasta absorbs sauce as it sits; loosen leftovers with a little water when reheating.
- Chill promptly: Refrigerate perishable food in shallow covered containers at 40°F / 4°C or below within 2 hours, or 1 hour above 90°F / 32°C. Follow the shorter storage period stated above or on an opened ingredient; previously cooked ingredients keep their original storage deadline.
- Reheating: If reheating cooked leftovers, heat the portion thoroughly to 165°F / 74°C. Keep cold toppings separate. Follow any stricter package directions.
Frequently asked questions
What should I know before making pesto pea tortellini?
Choose refrigerated tortellini with a short cooking time; dried tortellini will not fit this estimate.
Can I make it ahead?
The pasta absorbs sauce as it sits; loosen leftovers with a little water when reheating.
Has this recipe been kitchen-tested?
Not yet. This is a newly authored recipe with estimated timing. Check the stated doneness, safe internal temperatures where given, and ingredient package instructions.