If you’re looking for a quick yet incredibly satisfying meal, this Pesto Tortellini with Spinach and Parmesan Recipe might just become your new go-to. I absolutely love how this dish manages to combine bright, fresh pesto with tender cheese-filled tortellini and vibrant spinach — it’s like a celebration of simple, fresh ingredients coming together effortlessly.
Whenever I’m pressed for time but still want something that feels special, this recipe saves the day. You’ll find that it works beautifully for a casual weeknight dinner or even a cozy weekend lunch. Plus, the Parmesan on top adds that perfect finishing touch that makes the flavors sing without any fuss.
Why You’ll Love This Recipe
- Speedy and Simple: Perfect for when you want a delicious homemade meal in about 15 minutes.
- Fresh and Flavorful: Using basil pesto and fresh spinach creates a vibrant flavor that feels light yet comforting.
- Kid-Friendly and Crowd-Pleaser: My family goes crazy for this one — it’s a recipe that satisfies picky eaters and grown-ups alike.
Ingredients You’ll Need
Choosing quality ingredients really makes the difference in this Pesto Tortellini with Spinach and Parmesan Recipe. I recommend grabbing fresh basil pesto if you can, but a good jarred option works well too. The cheese tortellini is the star here, so pick your favorite variety to ramp up the flavor.
- Refrigerated Cheese Tortellini: Look for fresh tortellini near the deli or refrigerated pasta section for tender, authentic flavor.
- Baby Spinach: Adds brightness and a lovely pop of green; it wilts quickly and blends right in.
- Basil Pesto: Fresh pesto will elevate the flavor, but a good jarred pesto is a solid shortcut.
- Salt and Pepper: Essential for bringing out the pesto’s flavors — taste as you go!
- Parmesan Cheese: Freshly grated Parmesan offers that nutty, salty punch that ties everything together beautifully.
Variations
One of my favorite things about this Pesto Tortellini with Spinach and Parmesan Recipe is how easy it is to tweak for your tastes or what’s in season. I often like to toss in some toasted pine nuts for crunch or swap the spinach for kale when I want something heartier.
- Add Protein: I sometimes stir in grilled chicken or sautéed shrimp to make it more filling and turn it into a full meal.
- Switch Greens: Kale, arugula, or Swiss chard work beautifully if you want a bit of a different texture or flavor.
- Dairy-Free Version: Use dairy-free pesto and skip the Parmesan, or try a sprinkle of nutritional yeast instead for a cheesy flavor without dairy.
- Sundried Tomatoes: Adding chopped sundried tomatoes lends a tangy punch that pairs wonderfully with the creamy tortellini.
How to Make Pesto Tortellini with Spinach and Parmesan Recipe
Step 1: Cook Tortellini and Wilt Spinach
Start by bringing a large pot of salted water to a boil — this is key for well-seasoned pasta. Once boiling, add your refrigerated cheese tortellini and cook according to package instructions, usually around 7-8 minutes for al dente. Here’s a little trick I learned: add the baby spinach during the last 30 seconds of cooking. Just stir it in, and it will wilt perfectly without overcooking or turning mushy.
Step 2: Drain and Toss With Pesto
Once the tortellini and spinach are ready, drain them thoroughly in a colander, then return them to the pot (off the heat). Add your basil pesto and gently toss everything until every bite is coated in that gorgeous green sauce. Take a moment for a quick taste test — depending on your pesto, you might want to adjust salt and pepper here.
Step 3: Serve with Fresh Parmesan
Dish out the pasta into bowls and sprinkle generously with freshly grated Parmesan cheese. This finishing touch makes all the difference — that salty, nutty flavor complements the pesto and spinach perfectly. Serve immediately while warm, and you’ve got yourself a wonderfully fresh and satisfying meal.
Pro Tips for Making Pesto Tortellini with Spinach and Parmesan Recipe
- Use Salted Boiling Water: Don’t skip salting your pasta water; it seasons the tortellini from within and enhances all flavors.
- Add Spinach at the Right Time: Toss spinach in the last 30 seconds to keep it vibrant and tender, avoiding sogginess.
- Stir Gently When Adding Pesto: Too much stirring can break the delicate tortellini; toss gently to keep their shape intact.
- Taste Before Seasoning: Some pestos are salty, so taste before adding more salt to avoid overdoing it.
How to Serve Pesto Tortellini with Spinach and Parmesan Recipe
Garnishes
I usually keep garnishes simple with a little extra Parmesan and a light drizzle of good-quality olive oil. Sometimes, I add a few fresh basil leaves or a sprinkle of crushed red pepper flakes if we want some heat. These small touches make the dish feel extra special without overpowering the lovely pesto flavor.
Side Dishes
To round out the meal, I love pairing this with a crisp green salad with lemon vinaigrette or some roasted cherry tomatoes. Garlic bread or a crusty baguette is perfect for soaking up any leftover pesto sauce, which my family never lets go to waste!
Creative Ways to Present
For a dinner party, I sometimes serve individual portions in shallow bowls topped with edible flowers or microgreens for a stunning presentation. You can also swirl the pesto tortellini on a large platter, sprinkle Parmesan over, and let guests help themselves — it’s warm, inviting, and perfect for sharing.
Make Ahead and Storage
Storing Leftovers
I like to store leftover Pesto Tortellini with Spinach and Parmesan Recipe in an airtight container in the fridge. It keeps well for up to 3 days, and the flavors actually meld nicely overnight. Just make sure to add a splash of water or olive oil before reheating to keep the pasta from drying out.
Freezing
While I’ve frozen plain cooked tortellini before, I don’t recommend freezing this entire pesto dish because the spinach and pesto can lose their fresh texture and brightness. If you want to freeze, try freezing the cooked tortellini separately and toss with pesto and spinach fresh when ready to eat.
Reheating
To reheat leftovers, I gently warm the tortellini in a skillet over medium-low heat with a splash of water or broth, stirring frequently until heated through. This method helps maintain the sauce’s creaminess and prevents the pasta from sticking or overcooking in the microwave.
FAQs
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Can I make this Pesto Tortellini with Spinach and Parmesan Recipe vegan?
Absolutely! Swap out the cheese tortellini for a vegan variety, use a dairy-free pesto (or make your own without cheese), and skip the Parmesan or replace it with a vegan alternative like nutritional yeast. The spinach keeps it fresh and delicious.
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What type of pesto works best for this dish?
Fresh basil pesto is my favorite because it’s bright and herbaceous, but high-quality jarred pesto can work in a pinch. Just taste the pesto first since some brands are quite salty, which affects how much additional seasoning you’ll need.
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Can I use frozen spinach instead of fresh?
You can, but I recommend thawing and squeezing out excess water before adding it at the end to avoid watery pasta. Fresh baby spinach wilts quickly and gives the best texture for this recipe.
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How do I prevent the tortellini from sticking together?
Be sure to use plenty of water when boiling the tortellini and stir occasionally during cooking. Also, drain well and toss immediately with the pesto to keep the pasta separate and coated.
Final Thoughts
This Pesto Tortellini with Spinach and Parmesan Recipe holds a special place in my kitchen because it proves that homemade doesn’t have to be complicated or time-consuming. I love pulling it together when I want something nourishing, fresh, and full of flavor without a lot of effort. Trust me, once you try it, it’ll quickly find its way onto your menu rotation too — a delightful dish that feels a little fancy but comes together in a flash.
Print
Pesto Tortellini with Spinach and Parmesan Recipe
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Total Time: 13 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Pesto Tortellini recipe is a quick and flavorful Italian-inspired dish featuring cheese tortellini cooked to perfection and tossed with fresh baby spinach and vibrant basil pesto. Finished with a sprinkle of freshly grated parmesan cheese, this warm and satisfying meal is perfect for busy weeknights or a simple lunch.
Ingredients
Pasta and Greens
- 20 ounces refrigerated cheese tortellini
- 4 ounces baby spinach
Sauce and Seasoning
- 3/4 cup basil pesto
- Salt and pepper to taste
- 1 ounce freshly grated parmesan cheese
Instructions
- Boil Pasta and Wilt Spinach: In a large stock pot, bring salted water to a boil. Add the refrigerated cheese tortellini and cook according to package directions until al dente, usually about 7-8 minutes. During the last 30 seconds of cooking, add the baby spinach to the boiling water, stirring to combine and allowing the spinach to wilt.
- Drain and Combine: Remove the pot from heat and carefully strain the tortellini and spinach through a colander. Return them to the empty stock pot.
- Toss with Pesto: Add the basil pesto to the pasta and spinach, tossing gently but thoroughly until the tortellini is evenly coated. Taste the mixture and season with salt and pepper if needed, as some pestos can be salty on their own.
- Serve and Garnish: Divide the pesto tortellini into serving bowls. Top each bowl with freshly grated parmesan cheese and serve immediately while warm.
Notes
- Be cautious with salt as pesto can vary in saltiness.
- For a vegan version, substitute dairy parmesan with a plant-based alternative.
- Use fresh spinach for better flavor and texture versus frozen.
- Ensure not to overcook the tortellini to keep it firm and pleasant in texture.
