1-First Step: Toast and Prep* Measure ingredients and set up gear. Place 2 cups fresh basil leaves, 4-5 tablespoons olive oil, 1/4 cup pine nuts, 1 1/2 tablespoons garlic, 1/2 cup parmesan cheese, 1/2 teaspoon salt, and 1/8 teaspoon pepper near the blender or food processor. Have the 20 oz fresh cheese tortellini and a 5-quart saucepan ready.* Toast nuts for flavor. Heat 1/4 cup plus 2 tablespoons pine nuts in a small sauté pan over medium heat until lightly browned and fragrant, about 3 to 5 minutes, stirring frequently. Remove from heat and reserve 2 tablespoons for garnish. Toasting adds color and a deeper nutty taste that makes this pesto special.

2-Second Step: Make the Pesto* Use a blender or food processor to build the sauce. The goal is a bright, slightly textured pesto that clings to pasta.* Combine olive oil and basil. Add 4 to 5 tablespoons olive oil and 2 cups fresh basil leaves to the blender. Blend for about 60 seconds until the basil is combined but not fully smooth. Pause and scrape down the sides as needed so everything blends evenly.* Add flavor and body. Add 1/4 cup pine nuts, 1 1/2 tablespoons garlic, 1/2 cup parmesan cheese, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Blend for 30 to 60 seconds until you reach your desired consistency. The pesto should be cohesive but still show small flecks of basil and nuts. Taste and adjust salt if needed. Set the pesto aside.

3-Third Step: Cook the Tortellini* Bring a large pot of salted water to a rolling boil. Salt the water well so the pasta cooks with flavor.* Fresh tortellini timing. For fresh cheese tortellini, cook 20 oz in boiling salted water for about 2 to 4 minutes. Fresh pasta will float when plump and ready. Use a spoon to gently stir the pot so pasta does not stick.* Dried or frozen timing. If using dried tortellini, expect roughly 15 to 20 minutes. Check the package directions for best results. For frozen, drop straight into boiling water and cook 4 to 8 minutes depending on filling.* Drain without rinsing. Drain the cooked tortellini but do not rinse. Leaving the starchy surface helps the pesto cling for better coverage.

4-Fourth Step: Toss and Finish* Coat pasta with pesto. Return the drained tortellini to the dry pot. Stir in the prepared pesto sauce until each piece is evenly coated. If the pesto seems thick, add a tablespoon or two of hot pasta water to loosen the sauce and create a silky finish.* Add toppings. Stir in the remaining toasted pine nuts and the remaining parmesan cheese. Optionally fold in or top with 1 pint baby tomatoes, either raw for a fresh pop or lightly sautéed until just burst for a softened, sweeter result.* Garnish and serve. Plate warm and garnish with extra parmesan, the reserved toasted pine nuts, or a few julienned basil leaves. This pesto tortellini can also be served cold for a pasta salad-style meal.

5-Final Step: Serve and Pair* Serve immediately for the best texture. Pair with a simple green salad and crusty bread if you like. For more quick pasta ideas that go well with easy weeknight cooking, try an easy chicken spaghetti recipe as another fast family dinner option.