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
Units
Scale
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.
