Chicken Tortellini with Basil Pesto & Garlic Cream

5 mins


10 mins

Just by adding some cream, infused with fresh garlic, it takes this everyday dish up to MasterChef standards.


  • 400g Pasta Vera Chicken Tortellini
  • 200g Pasta Vera Basil Pesto
  • 200ml Cream
  • 1 large Clove of garlic, crushed
  • Salt & freshly ground black pepper (or white if you have it)
  • Parmesan


  1.  Bring a large pot of well-salted water to a boil.
  2. Add the required amount of Tortellini and boil for 3-4 minutes or until al dente (cooked just enough to retain a somewhat firm texture).
  3. While the pasta is cooking, pour the cream into a separate saucepan. When simmering, add the
    garlic and stir gently.
  4. Simmer for a further 2 minutes, then remove from the heat. This will allow the garlic to cook gently
    and infuse the cream.
  5. Drain the Tortellini. Add the pesto. Mix well, then pour over the garlic cream.
  6. Taste and season. If you have white pepper even better.
  7. Add a good handful of parmesan. Stir.

Serve: Garnished with extra parmesan and freshly ground black pepper.

Jax Says : Pimp up your dish with extras like fried bacon or mushrooms. No one ever said, ‘no garlic
bread for me’ either.  A good Pinot Gris or Chardonnay will also pair well with the creamy sauce.

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