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5 from 1 vote
Cream Cheese Pesto Pasta
Cream Cheese Pesto Pasta
Servings: 2
Author: Kitchen Nostalgia
  • 250 g (2 cups) dry tortellini or other pasta
  • 6 Tbsp cream cheese
  • 3-4 Tbsp pesto sauce
  1. Cook pasta according package to directions. Drain, but reserve about 1/2 cup water.
  2. Whisk cream cheese with pesto and about 6 Tbsp pasta water until creamy. Adding more or less water will produce thinner or thicker sauce. Pour over drained tortellini and toss to combine.

  3. Serve immediately. Serving suggestion (optional): sprinkle with some chopped parsley, roasted sunflower seeds and grated Parmesan cheese.