Some recipes find you at the perfect moment. For me, this Creamy Lemon Dill Tortellini arrived on one of those early spring evenings when the light lingers longer, but the air still holds a chill. I was craving something comforting and creamy, yet bright and fresh; not the heavy, wintry sauces that had carried me through the colder months. I remembered a similar dish I’d enjoyed at a tiny café years ago, the pasta slick with a silky sauce that somehow felt both indulgent and light. This is my homage to that meal, streamlined for busy weeknights and made with simple, honest ingredients. It’s become my go to for those “I want something that feels special but takes almost no effort” nights. It’s proof that a truly elegant dinner can come together in the time it takes to boil water.
This pasta is a beautiful paradox: it’s rich yet bright, creamy yet fresh. The sauce is luxuriously velvety, made with heavy cream and nutty Parmesan, but it’s completely transformed by the bright, sunshiny pop of fresh lemon zest. The herbaceous, almost grassy notes of fresh dill weave through every bite, creating a flavor that’s unmistakably spring. Tender, cheese filled tortellini provide the perfect pillowy base, while crisp tender sugar snap peas add a welcome pop of sweetness and a satisfying crunch. Every forkful is a balance of silky, cheesy, bright, and fresh; a dish that comforts and energizes you all at once.
Chef’s Secrets for the Perfect Creamy Tortellini
These simple pro tips will guarantee a silky, never broken sauce and perfectly cooked pasta every time.
- Use Pasta Water as Liquid Gold: Before you drain the tortellini, reserve at least 1 cup of the starchy cooking water. This is the single best insurance policy for a perfect sauce. If your sauce is too thick or needs to be loosened, a splash of pasta water will emulsify it beautifully, making it silky and clingy instead of greasy or separated.
- Don’t Overcook the Tortellini! Fresh (refrigerated) tortellini cooks incredibly fast; usually just 2-3 minutes. Cook it just until it floats to the surface. Overcooking turns these delicate pillows into mushy, broken pasta. You want them tender, with a slight bite.
- Add the Peas at the End: Tossing the sugar snap peas into the pot for the last 2-3 minutes of cooking is perfect. It keeps them bright green and crisp tender, a beautiful texture and color contrast against the creamy sauce.
- Simmer, Don’t Boil, the Cream: When making the sauce, bring it to a boil once, then immediately reduce the heat to a gentle simmer. A rolling, aggressive boil can cause the dairy to separate and the sauce to break. A low, steady simmer gives you that perfectly smooth, velvety texture.
- Fresh Dill is Non Negotiable: Dried dill simply cannot replicate the bright, delicate, almost anise like flavor of fresh dill in this dish. Trust me on this; fresh makes all the difference.
Make Ahead, Storage & Freezing Instructions
- Make Ahead: This dish is best made fresh, but you can prep components. Chop the dill, zest the lemon, and mince the shallot and garlic up to a day ahead. Store them in the fridge.
- Storing Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will continue to absorb the sauce and soften slightly, but the flavor remains delicious.
- Reheating (Crucial Step!): Reheat gently on the stovetop over medium low heat. Add a splash of reserved pasta water, milk, or chicken broth to loosen the sauce and bring it back to a silky consistency. Avoid the microwave, as it tends to overcook the delicate tortellini and can make the sauce grainy.
- Freezing: I do not recommend freezing this dish. Cream based sauces are notoriously unstable when frozen; they tend to separate, become grainy, and lose their silky texture upon thawing and reheating. For the best experience, enjoy it fresh.
Step by Step Instructions
Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes
Follow these simple steps for a restaurant quality pasta in under 20 minutes.
1Cook the Pasta & Peas: Bring a large pot of generously salted water to a rolling boil. Add the refrigerated cheese tortellini and cook according to package directions (usually 3-5 minutes). During the last 2-3 minutes of cooking, add the sugar snap peas. Reserve 1 cup of the starchy pasta water before draining. Drain the tortellini and peas and set aside.
2Sauté the Aromatics: While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced shallot and cook for 1-2 minutes until fragrant and translucent. Add the minced garlic and cook for just 30 seconds more, stirring constantly to prevent burning.
3Build the Creamy Sauce: Pour in the chicken broth and heavy cream. Add the salt, pepper, lemon zest, and fresh chopped dill. Stir to combine.
4Thicken the Sauce: Increase the heat slightly and bring the mixture to a gentle boil, then immediately reduce the heat to medium low. Let it simmer for 2-3 minutes, stirring occasionally, until the sauce has thickened enough to coat the back of a spoon.
5Add the Cheese: Remove the skillet from the heat. Stir in half of the grated Parmesan cheese (about ¼ cup) and whisk until it’s completely melted and the sauce is smooth.
6Combine & Coat: Add the cooked tortellini and sugar snap peas to the skillet with the sauce. Toss gently but thoroughly, using a rubber spatula, until every piece of pasta is evenly coated. If the sauce seems too thick, add a splash of the reserved pasta water and toss again.
7Serve Immediately: Divide among warm bowls. Garnish with the remaining Parmesan cheese and an extra sprinkle of fresh dill. Serve right away.
Customize It: Ingredient Substitutions
This versatile recipe welcomes adaptations for different diets and pantries.
- Gluten Free: Use a high quality gluten free cheese tortellini (several brands now make excellent refrigerated or frozen versions). Ensure your chicken broth is certified GF.
- Vegetarian: Simply use vegetable broth instead of chicken broth. It’s a perfect 1:1 swap.
- Lighter Version: Substitute the heavy cream with half and half or whole milk. The sauce will be thinner and less rich, but still delicious. You can also use evaporated milk for a creamier lighter option.
- Dairy Free/Vegan: This is a challenging swap due to the tortellini and cheese based sauce. Look for vegan cheese tortellini and use a combination of full fat coconut milk (for creaminess) and a high quality vegan Parmesan. Use vegetable broth.
- Common Pantry Swaps:
- Tortellini: Any filled pasta works beautifully! Try spinach & cheese tortellini, mushroom tortellini, or even cheese ravioli (cut into bite sized pieces).
- Sugar Snap Peas: Substitute with fresh or frozen peas, chopped asparagus, or baby spinach (stir spinach in at the end until wilted).
- Shallot: A small yellow or sweet onion, finely diced, is a perfect substitute.
- Fresh Dill: If you absolutely must, use 1-2 teaspoons of dried dill, but the flavor will be much more muted. Fresh is truly best.
- Chicken Broth: Vegetable broth or even just reserved pasta water can work in a pinch.
Serving Suggestions: How to Build the Perfect Meal
This pasta is a complete, satisfying meal on its own, but it loves good company.
- The Perfect Pairing: Serve with a simple crisp green salad dressed with a bright lemon vinaigrette or balsamic glaze. The acidity cuts beautifully through the creamy sauce.
- Bread is a Must: A loaf of crusty sourdough or warm garlic bread is essential for sopping up every last drop of that luscious sauce.
- Protein Add Ons: For a heartier meal, top the pasta with crispy pancetta or bacon, grilled or pan seared shrimp, or flaked smoked salmon. The salty, savory elements are a gorgeous contrast to the bright, creamy sauce.
- Vegetable Sides: Keep it simple with roasted asparagus or sautéed green beans with almonds.
- Beverage Pairings: A crisp, unoaked white wine is ideal. A Pinot Grigio, Sauvignon Blanc, or Albariño will echo the lemon’s brightness. For a non alcoholic option, sparkling water with lemon or a dry ginger ale are wonderfully refreshing.
Essential Equipment List
- Large Stock Pot (6-8 quart): For boiling the tortellini.
- Large Skillet or Dutch Oven (12 inch): A wide, heavy bottomed pan is essential for making the sauce and tossing the pasta.
- Microplane or Fine Grater: For zesting the lemon and grating the Parmesan cheese. A Microplane is a game changer for this!
- Wooden Spoon or Rubber Spatula: For stirring the sauce and gently tossing the pasta without breaking the tortellini.
- Colander: For draining the pasta and peas.
- Ladle or Measuring Cup: For reserving the starchy pasta water.
Frequently Asked Questions (FAQ)
- Can I use frozen tortellini instead of refrigerated?
Yes, you can. Frozen tortellini will need to cook a few minutes longer; follow the package instructions. They hold up very well and are a great pantry staple. - My sauce is too thin. How can I thicken it?
Let it simmer for an additional 2-3 minutes. You can also mash a few of the cooked tortellini against the side of the pan and stir them into the sauce; the released starch is a natural thickener. - My sauce looks curdled or separated. What happened?
This usually happens if the sauce was boiled too aggressively or if the cheese was added to boiling liquid. Always remove the pan from the heat before whisking in the Parmesan. A splash of warm pasta water and vigorous whisking can sometimes bring a broken sauce back together. - Can I add protein to make it a heartier meal?
Absolutely! This dish is delicious with crispy pancetta, grilled shrimp, or even shredded rotisserie chicken. Add cooked protein when you toss the tortellini with the sauce.
Creamy Lemon Dill Tortellini
Ingredients
- 20 oz refrigerated cheese tortellini
- 1 cup sugar snap peas ends removed
- 1 ½ tbsp olive oil
- 1 shallot minced
- 2 cloves garlic minced
- ⅓ cup low sodium chicken broth or vegetable broth
- 1 cup heavy whipping cream
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp lemon zest from about 1 lemon
- 2 tbsp fresh dill chopped, plus more for garnish
- ½ cup freshly grated Parmesan cheese divided
Instructions
- Cook Pasta & Peas: Bring a large pot of salted water to a boil. Add tortellini and cook according to package directions. During the last 2-3 minutes of cooking, add the sugar snap peas. Before draining, reserve 1 cup of pasta water. Drain and set aside.
- Sauté Aromatics: In a large skillet over medium heat, heat olive oil. Add shallot and cook for 1-2 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
- Make Sauce: Add chicken broth, heavy cream, salt, pepper, lemon zest, and fresh dill. Bring to a gentle boil, then reduce heat to medium low. Simmer for 2-3 minutes, stirring occasionally, until sauce thickens and coats the back of a spoon.
- Add Cheese: Remove skillet from heat. Stir in ¼ cup of the Parmesan cheese until melted and smooth.
- Combine: Add the cooked tortellini and snap peas to the skillet. Toss gently to coat. If sauce is too thick, add reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
- Serve: Divide among bowls. Garnish with remaining ¼ cup Parmesan and extra fresh dill. Serve immediately.
Notes
- Pasta Water: Reserving starchy pasta water is the secret to a perfectly silky, emulsified sauce. Don't skip it!
- Fresh Dill: Dried dill is not recommended. Fresh dill provides a bright, delicate flavor essential to this dish.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of broth or water. Not recommended for freezing.
- Make it Vegetarian: Use vegetable broth instead of chicken broth.
