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Tortellini Alfredo with Pesto and Roasted Cherry Tomatoes

8 servings


Vegetarian No Added Sugars

Nutritional Facts Per Serving

16.4 g
55 g
3.2 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 541
  • Fat 32 g 49 %
    • Saturated   13.7 g
    • + Trans 1 g 15 %
  • Cholesterol 75 mg
  • Sodium   385 mg 16 %
  • Carbohydrate 55 g 18 %
    • Fibre   3.2 g 13 %
    • Sugars   8.2 g
  • Protein 16.4 g
    • Vitamin A 30 %
    • Vitamin C 20 %
    • Calcium 23 %
    • Iron 26 %


  1. Preheat oven to 350˚F. Line a baking sheet with parchment paper; lightly brush the paper with olive oil. Set on the halved tomatoes, skin-side down. Roast 30 minutes, and then remove from the oven and set aside until needed.
  2. To make pesto, place 1 ½ cups basil, garlic, walnuts, 2 Tbsp. Parmesan and ¼ cup oil in a food processor and pulse until well blended. Transfer pesto to a bowl and cover until needed. 
  3. Bring a large pot of water to a boil to cook the tortellini. While the water is coming to a boil, place the cream and cornstarch into a large, wide skillet and whisk well to combine. Now set skillet over medium, medium-high heat, bring cream to a simmer and cook until it has thickened slightly, about 2 minutes. Season this sauce with salt and pepper, and then remove from the heat and cover.
  4. Add the tortellini to the boiling water and cook until tender (check package for suggest cooking time). When cooked, drain the tortellini, saving half cup of its cooking liquid.  
  5. Uncover and set the cream sauce back over the heat and mix in the pesto and ⅓ cup grated Parmesan cheese. Add the cooked tortellini and roasted tomatoes, gently stir to combine, and then serve.

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