Dinner for 4

Pesto Tortellini

Name: Pesto Tortellini
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 packages (20 oz) fresh cheese tortellini; 1 tbsp olive oil; 1 large shallot; 2 cloves garlic; to taste kosher salt and ground black pepper (optional); 1/4 tsp crushed red pepper flakes (optional); 1/4 cup half-and-half or heavy cream (optional); 1 small lemon; 1/2 cup freshly grated parmesan cheese

$5.10for 425 minServes 4

Cheese tortellini cooks with sautéed shallot, garlic, pesto, lemon, cream, and Parmesan in one warm dish.

Photo: nospoonnecessary.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Pasta, 20 oz$0.10/oz typical	20 oz	$2.00Typical price
	Leeks and shallots, 0.2 lb$3.49/lb typical	0.2 lb	$0.68Typical price
	Garlic, 0.25$0.75 each typical	0.25	$0.15Typical price
	Heavy cream, 1 oz$0.22/oz typical	1 oz	$0.23Typical price
	Lemons and limes, 1$0.60 each typical	1	$0.60Typical price
	Parmesan, 1.75 oz$0.55/oz typical	1.75 oz	$0.96Typical price
Total for the servings shown		$5.10

Swaps

Swap heavy cream for evaporatedabout $0.08/oz less at typical prices
Swap pasta for egg noodlesabout $0.04/oz more at typical prices

Pantry staples you likely have

Olive and cooking oilDried herbs, spices and seasoning blends

Not included in the cost.

25 minstart to table
Easydifficulty
4servings (the source says 6, which counts pieces)
$typical cost tier

Italian Vegetarian Budget Family Side dishes Dinners

Typical price

$1.28 per serving$5.10 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 packages (20 oz) fresh cheese tortellini
1 tbsp olive oil
1 large shallot
2 cloves garlic
to taste kosher salt and ground black pepper (optional)
1/4 tsp crushed red pepper flakes (optional)
1/4 cup half-and-half or heavy cream (optional)
1 small lemon
1/2 cup freshly grated parmesan cheese

Steps

Bring a large pot of salted water to a boil.
Heat the olive oil in a large skillet over medium heat and cook the shallot for 3 minutes.
Add the garlic and red pepper flakes, then cook for 1 minute.
Boil the tortellini according to the package directions, drain, and reserve 1/2 cup cooking water.
Stir the pesto, vinegar, cream, and lemon juice into the skillet, then warm for 2 minutes.
Add the tortellini and enough cooking water to coat, then stir in the Parmesan and season with salt and pepper.