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Tri-color tortellini in a bowl with Thai pesto sauce

Tri-Color Tortellini with Thai Pesto Sauce

  • 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

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!


Scale

Ingredients

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

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.

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.

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