Cheese Tortellini with Basil Pesto and Carrot Puree Sauce Recipe


  • Cheese Tortellini, 16-19 oz (meat filled tortellini will also work)
  • Sundried Tomatoes – I used California Sun Dry which have a very potent flavor
  • Basil Pesto – homemade is always best, but if you don’t have your own fresh basil, then an 8.1 oz jar of Classico Basil Pesto is great!
  • Wegmans Carrot Puree, 8 oz (found in the refrigerated produce section)


  1. Boil the cheese tortellini per the instructions on the bag – usually 4-5 minutes until they are floating on top of the boiling water.
  2. Strain and rinse the tortellini. Add pesto, drained sundried tomatoes, and carrote puree. Stir until blended.
  3. Serve warm with a side of fresh vegetables. I chose roasted asparagus (place on a baking sheet drizzled with olive oil, salt & Pepper. Bake at 450° for 10 minutes or until tender.)
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