why make this recipe
Pesto Tortellini is quick, fresh, and filling. It uses few ingredients and cooks fast. This dish works for a weeknight dinner or a simple lunch. If you like quick pasta meals, try the creamy pesto chicken pasta for another easy dinner idea.
introduction
Pesto Tortellini blends cheese tortellini, fresh spinach, and basil pesto. The spinach adds color and a mild green taste. Parmesan on top gives a salty finish. The meal is ready in minutes and needs little hands-on work.
how to make Pesto Tortellini
Start by cooking the tortellini. Drain it and keep it warm. Mix cooked tortellini with pesto and fresh spinach in a large bowl. Toss until the spinach wilts and the pasta is well coated. For a slow-cook option, you might like the crockpot chicken alfredo tortellini recipe as a different way to enjoy filled pasta.
Ingredients :
- Cheese tortellini
- Fresh spinach
- Basil pesto
- Grated parmesan cheese
Directions :
- Cook the cheese tortellini according to package instructions.
- In a large bowl, combine the cooked tortellini, fresh spinach, and basil pesto.
- Toss until the spinach is wilted and everything is well coated.
- Serve warm, topped with freshly grated parmesan cheese.
how to serve Pesto Tortellini
Serve warm on a plate or in a bowl. Add extra parmesan on top. You can add a side salad or roasted vegetables. Serve with a slice of crusty bread if you like.
how to store Pesto Tortellini
Let the pasta cool to room temperature. Put it in an airtight container. Store in the fridge for up to 3 days. Reheat gently in a pan with a splash of water or microwave until warm.
tips to make Pesto Tortellini
- Use hot pasta so the pesto coats well.
- Toss gently to avoid breaking tortellini.
- If pesto is thick, add a small spoon of pasta water to loosen it.
- Taste and add more parmesan if you want more salt and richness.
variation (if any)
- Add cherry tomatoes for color and a fresh bite.
- Stir in cooked chicken or white beans for more protein (no pork).
- Swap spinach for arugula for a peppery note.
FAQs
Q: Can I use frozen tortellini?
A: Yes. Cook it from frozen following package steps, then use as written.
Q: Is store-bought pesto OK?
A: Yes. Store-bought pesto works fine and saves time.
Q: Can I make this dairy-free?
A: Use dairy-free pesto and a vegan parmesan alternative.
Q: How do I keep the spinach from getting soggy?
A: Toss warm pasta with spinach briefly so it just wilts. Do not cook the spinach first.
Pesto Tortellini
A quick and fresh dish combining cheese tortellini, spinach, and basil pesto, topped with Parmesan.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 12 oz cheese tortellini
- 2 cups fresh spinach
- 1/2 cup basil pesto
- 1/4 cup grated parmesan cheese
Instructions
- Cook the cheese tortellini according to package instructions.
- In a large bowl, combine the cooked tortellini, fresh spinach, and basil pesto.
- Toss until the spinach is wilted and everything is well coated.
- Serve warm, topped with freshly grated parmesan cheese.
Notes
Serve with a side salad or roasted vegetables, and enjoy with crusty bread.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 15mg
Keywords: Pesto, Tortellini, Quick Meals, Vegetarian, Italian
