I'm all in for easy dinners, especially this Tri-Color Tortellini with Thai Pesto Sauce. This Asian mashup uses ready-made, fresh tortellini pasta with my fragrant Thai pesto sauce recipe with tons of fresh herbs. Perfect for those super busy weeknights!
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!
[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!
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.
- 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:
- Fill a large pot with water. Add about a teaspoon of salt to the water. Bring the water to a rolling boil.
- Add the frozen pasta to the boiling water, stirring it gently with a wooden spoon as you add it to the water.
- 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.
- 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!
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Tri-Color Tortellini with Thai Pesto Sauce
I'm all in for easy dinners, especially this Tri-Color Tortellini with Thai Pesto Sauce. This Asian mashup uses ready-made, fresh tortellini pasta with my fragrant Thai pesto sauce recipe with tons of fresh herbs. Perfect for those super busy weeknights!
- Total Time: 17 min
- Yield: 4 1x
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
- 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.
- 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.
- 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.
- Prep Time: 10 min
- Cook Time: 7 min
- Category: Dinner
- Method: Stove-top
- Cuisine: Asian Fusion
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
Brian Jones says
What a fun cross over recipe and I am sure that the pest would work so well in so many dishes!
Asian Caucasian says
Yes! I use this pesto on fish, chicken, shrimp, noodles, so many options! And super easy to make!
Amanda says
Sounds delish! I'd just omit the fish sauce to make it vegetarian friendly! 🙂
Asian Caucasian says
You definitely can omit the fish sauce! Will still be delicious!
Laura says
That combo of tortellini and Thai pesto sauce is one of a kind! It must be so special that I would probably want to make these tortellini over and over again - every day!
Asian Caucasian says
I hope you'll try this super easy dish! We really enjoyed it and will definitely be making this again and again!
Ramona says
Wow, that Thai pesto sauce sounds incredible. Refreshing and I will definitely have to give this recipe a go ASAP. Just love the sound of it not to mention these lovely pics.
Asian Caucasian says
Thank you so much, Ramona! It's super easy to make the Thai pesto. Just throw everything into a food processor or blender and it's done in no time!
Patty says
I love tricolor pasta, it makes for such pretty dishes and the pesto sound so flavorful, love the addition of lime in it, gives it a nice kick, can't wait to try this recipe!
Asian Caucasian says
Yesss! All of these lovely herbs and the lime are so tasty in this pesto! Hope you enjoy it as much as we did!
Stephanie M says
Can’t wait to try this! Sounds incredibly delicious but also so easy. Perfect for a busy week day dinner!
Asian Caucasian says
So easy! I bought frozen tortellini or you can buy it fresh. Cooks up so quickly and the pesto is a cinch to make in the food processor!