Cooking with KJ: Pesto Alfredo Tortellini Recipe

Kate Jamison, Online News Editor

For video instructions on how to make this recipe, watch: 


1/2 stick of butter

4 tbsp all-purpose flour

1 container of tortellini

2 cups half-and-half

1 small jar of pesto

1 cup shredded Parmesan cheese


Boil water in a medium saucepan. Cook the tortellini according to the directions on the package. In a separate skillet, melt the butter over low heat. Once the butter is melted, slowly add the flour, one spoonful at a time, whisking the butter and the flour together to make a roux. Allow the roux to get a caramel color, approximately 4-6 minutes. Slowly add the half-and-half to the roux, whisking consistently. Once the half-and-half is fully incorporated, raise the heat to medium-low. Add the pesto and 3/4 cup shredded cheese and stir. 

Strain the tortellini and put it in a shallow baking dish. Pour the pesto alfredo sauce over the pasta. Sprinkle the remaining cheese over the top. Bake in a 350-degree oven for 10-12 minutes, or until the cheese is melted. Enjoy!