Tri-Color Tortellini with Thai Pesto Sauce

I’m all in for easy dinners, especially during those super busy weekdays when all I do is rush around and try to work in between! So, I started thinking, what kind of Asian mashup can I do with my Thai pesto sauce that I had already prepared and frozen?

This post is sponsored by Pacific Rim Winery. Pacific Rim’s Dry Riesling wine portrays complex character balanced by bright citrus flavors and aromas of pear and jasmine, ideal with this Asian-inspired dish!

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Instead of pulling out rice noodles for the “umpteenth” time I decided to go more mainstream with some tri-color tortellini. Kind of an Asian-Italian mashup, right?

I grabbed a bag of frozen cheese tortellini at my local grocery store and quickly boiled them so they were soft and pillowy. I had defrosted my pre-made Thai pesto from before so that was already done (this easy pesto is loaded with fresh herbs, walnuts, and other flavorings — see recipe below). I tossed it all together and topped it with some shredded parmesan cheese and, “voila,” a delicious dinner in no time!  I paired this meal with a beautiful glass of Pacific Rim dry riesling wine from Washington state. Just perfect!

How to make Thai Pesto Sauce:

This fragrant and delicious Asian pesto sauce is so wonderful on just about anything!  The basil, mint, and cilantro combined with the garlic, walnuts, and green curry paste give it just the right amount of flavoring.

1. Grab some gorgeous, fresh Thai basil (use regular basil if you can’t find Thai basil), mint leaves, and cilantro. Add the herbs to a food processor. Drizzle in your fish sauce.

2. Then add in the garlic, walnuts, green curry paste, and wine. You can find green curry paste at the Asian market, or order it here on Amazon.

3. Squeeze in the lime juice. Finally, drizzle in the olive oil and pulse until it forms a paste. Taste for seasoning.

How to quickly make tortellini pasta:

1. Fill a large pot with water. Add about a teaspoon of salt to the water. Bring the water to a rolling boil.
2. Add the frozen pasta to the boiling water, stirring it gently with a wooden spoon as you add it to the water.
3. The tortellini should take about 5 to 7 minutes to cook so watch it carefully so as not to overcook!
4. The tortellini will be done when it’s soft and pillowy, but not mushy.
5. Remove the pasta with a strainer and reserve about a cup of the pasta water.

Gorgeous tri-colored tortellini cooks up quickly so watch carefully while it’s cooking!

These three ingredients are all you need for a delicious and quick Asian-inspired dinner: tortellini, Thai pesto, and parmesan cheese!

Grab a bottle of Pacific Rim dry riesling wine for the perfect pairing with this meal!

TIPS & TRICKS:

• You can pre-make the Thai pesto and refrigerate for up to four days, or freeze the pesto and defrost when ready to use.
• The tortellini should take about 5 to 7 minutes to cook so watch it carefully so as not to overcook!
• The tortellini will be done when it’s soft and pillowy, but not mushy.

WANT MORE? If you like this recipe, you’re going to love my Thai Pesto Zucchini Noodles with Shrimp Meatballs. It’s so healthy and beyond delicious!

Tri-Color Tortellini with Thai Pesto Sauce

★★★★★ 5 from 6 reviews

• Author: Asian Caucasian
• Prep Time: 10 min
• Cook Time: 7 min
• Total Time: 17 min
• Yield: 4 1x
• Category: Dinner
• Method: Stove-top
• Cuisine: Asian Fusion

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Description

Colorful tortellini tossed in a herbaceous Thai pesto sauce brings so much flavor to this easy Asian-inspired dish! Pair it with a glass of your favorite white wine!

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Ingredients

Scale 1x2x3x

For the Thai Pesto Sauce:

• 1 cup fresh Thai basil (or regular basil)
• 1 cup fresh cilantro
• 1 cup fresh mint
• 2 cloves garlic
• ¼ cup walnuts
• 1 teaspoon fish sauce
• 2 tablespoons green curry paste
• Juice from 1 lime
• ¼ cup extra virgin olive oil

For the Pasta:

• 1 pound frozen or fresh tri-color cheese tortellini
• Teaspoon of salt
• ½ cup fresh shredded parmesan cheese

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Instructions

1. To make the Thai pesto sauce: Place all ingredients, except olive oil, in a food processor and pulse until smooth. Drizzle in the olive oil to form a paste. Taste for seasoning. Store pesto in the fridge or freeze until ready to use.
2. To make the tortellini: Fill a large sauce pot with water, add about a teaspoon of salt and bring to a rolling boil. Add in the tortellini and cook about 5 minutes, or until soft to the taste but not mushy. Strain in a colander reserving about ¼ cup of the pasta water.
3. To assemble: In a large serving bowl, toss the tortellini, pasta water, and Thai pesto sauce together until fully incorporated. Top with the shredded parmesan cheese and a drizzle of olive oil if desired. Serve while hot.

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Notes

• You can pre-make the Thai pesto and refrigerate for up to four days, or freeze the pesto and defrost when ready to use.
• The tortellini should take about 5 to 7 minutes to cook so watch it carefully so as not to overcook!
• The tortellini will be done when it’s soft and pillowy, but not mushy.

Nutrition

• Serving Size:
• Calories: 574
• Sugar: 2 g
• Sodium: 1507.4 mg
• Fat: 29.9 g
• Carbohydrates: 57.2 g
• Protein: 21.2 g
• Cholesterol: 54.8 mg

Keywords: tortellini with pesto, Thai basil pesto recipe, pesto sauce