If you’re craving a comforting yet vibrant meal, this Pesto Tortellini with Spinach and Parmesan Recipe will become your new go-to. It combines pillowy cheese tortellini with fragrant basil pesto and fresh baby spinach for a dish that’s bursting with flavor and color. The nutty Parmesan cheese crowns the pasta perfectly, making every bite a delightful experience that feels both fresh and indulgent. Whether you’re cooking for family or friends, this recipe is a fantastic way to bring warmth to your table without spending hours in the kitchen.
Ingredients You’ll Need
This dish relies on simple, wholesome ingredients that come together effortlessly but each plays a crucial role in delivering amazing taste and texture. From the creamy cheese tortellini to the bright basil pesto and tender spinach, every component adds something special.
- Cheese tortellini: Use refrigerated for the best soft, cheesy center and quick cooking.
- Baby spinach: Adds a fresh, earthy note and lovely green color that wilts perfectly in seconds.
- Basil pesto: Whether store-bought or homemade, it’s the star sauce full of herbal brightness and richness.
- Salt and pepper: Essential for enhancing all the flavors without overpowering.
- Grated Parmesan cheese: Adds a salty, nutty finish that ties the whole dish together beautifully.
How to Make Pesto Tortellini with Spinach and Parmesan Recipe
Step 1: Cook the cheese tortellini
Bring a large pot of salted water to a boil and cook your refrigerated cheese tortellini according to the package instructions, usually about 7-9 minutes. This ensures the pasta is perfectly tender and the cheese inside is wonderfully melty.
Step 2: Wilt the baby spinach
About 30 seconds before the tortellini finishes cooking, gently stir in the baby spinach. It only takes a few moments to soften, bringing in a fresh green punch and subtle earthiness that contrasts beautifully with the richness of the pesto.
Step 3: Drain and return to pot
Drain the tortellini and spinach carefully, letting most of the water go. Then, pop everything back into the warm pot to prepare for the final flavor blend.
Step 4: Mix in the basil pesto
Add the basil pesto to the pot and stir gently until every piece of tortellini and spinach is coated with that vibrant, fragrant sauce. This step is where the magic happens—turning simple pasta into a flavorful, irresistible meal.
Step 5: Season and serve
Season with salt and freshly ground black pepper to taste. Serve the pasta warm, topped generously with grated Parmesan cheese for a deliciously salty, creamy finish that brings everything together.
How to Serve Pesto Tortellini with Spinach and Parmesan Recipe
Garnishes
A sprinkle of extra Parmesan cheese is a classic choice, but tossing in a few toasted pine nuts or a drizzle of extra virgin olive oil can add an elegant touch. Fresh basil leaves or cracked black pepper also enhance the flavors beautifully and add visual appeal.
Side Dishes
This dish pairs wonderfully with a crisp green salad dressed lightly with lemon vinaigrette, which cuts through the richness and refreshes your palate. Garlic bread or a warm baguette also makes an excellent companion for soaking up any leftover pesto sauce.
Creative Ways to Present
Serve the pesto tortellini in rustic bowls for a cozy family dinner vibe or plate it on elegant flat dishes for a dinner party impression. Adding colorful edible flowers or microgreens on top can elevate the presentation and impress your guests even more.
Make Ahead and Storage
Storing Leftovers
After your tasty meal, store any leftovers in an airtight container in the refrigerator. The pesto tortellini with spinach and Parmesan recipe keeps beautifully for up to three days, allowing you to enjoy it again without any loss of flavor or texture.
Freezing
While fresh is best, you can freeze leftover pesto tortellini to enjoy later. Place portions in freezer-safe containers, but be aware that the texture of spinach may become softer upon thawing. Thaw overnight in the fridge before reheating for best results.
Reheating
To warm up your leftovers, gently reheat on the stove over low heat, adding a splash of water to loosen the sauce if needed. Microwaving also works, but stir halfway through to ensure even heating and to maintain that fresh pesto flavor.
FAQs
Can I use frozen spinach instead of baby spinach?
Yes, but fresh baby spinach wilts quickly and retains a lighter texture, while frozen spinach can be more watery and soft after cooking. If using frozen, thaw and drain excess moisture before adding it in.
Is it better to use store-bought or homemade pesto?
Both work wonderfully! Store-bought pesto offers convenience and bold flavor, while homemade pesto can be fresher and customized to your taste. Either way, pesto is the heart of this dish’s vibrant flavor.
Can I substitute the cheese tortellini with meat or mushroom tortellini?
Absolutely! Meat or mushroom-filled tortellini bring different flavors but will still pair beautifully with the basil pesto and spinach. Choose based on your preferred flavor profile.
How can I make this dish vegan-friendly?
Swap cheese tortellini for vegan pasta options and use a dairy-free pesto along with nutritional yeast instead of Parmesan for a delicious vegan adaptation of the recipe.
Is this dish suitable for meal prep?
Yes, it stores well and reheats nicely, making the Pesto Tortellini with Spinach and Parmesan Recipe a fantastic option for planned meals during busy weeks.
Final Thoughts
There’s something truly comforting and joyful about a plate of pesto-coated tortellini with fresh spinach and Parmesan. This Pesto Tortellini with Spinach and Parmesan Recipe is quick to make, packed with flavor, and perfect for any night you want a no-fuss yet impressive meal. I promise once you try it, it’ll become a beloved staple in your home too!
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Pesto Tortellini with Spinach and Parmesan Recipe
- Prep Time: 3 minutes
- Cook Time: 10 minutes
- Total Time: 13 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This quick and easy Pesto Tortellini recipe combines tender cheese tortellini with fresh baby spinach and a rich basil pesto sauce, topped with grated Parmesan cheese. Ready in just 13 minutes, it’s a flavorful and satisfying meal perfect for busy weeknights.
Ingredients
Ingredients
- 1 (20 oz) package refrigerated cheese tortellini
- 2 cups baby spinach
- ½ cup basil pesto (store-bought or homemade)
- Salt and pepper, to taste
- ¼ cup grated Parmesan cheese (plus more for serving)
Instructions
- Cook tortellini: Bring a large pot of salted water to a boil and cook the cheese tortellini according to the package instructions, typically about 3 to 5 minutes until tender.
- Wilt spinach: During the last 30 seconds of cooking, add the baby spinach to the boiling water with the tortellini and stir gently until the spinach is wilted.
- Drain pasta and spinach: Drain the tortellini and spinach mixture thoroughly using a colander, then return it to the pot to keep warm.
- Add pesto: Stir in the basil pesto until the tortellini and spinach are evenly coated with the sauce.
- Season: Taste the dish and season with salt and freshly ground black pepper as desired.
- Serve: Plate the pesto tortellini warm and sprinkle with grated Parmesan cheese for extra flavor. Serve immediately.
Notes
- Use store-bought pesto for convenience or homemade pesto for a fresher taste.
- For a vegan version, substitute the cheese tortellini with vegan tortellini and omit Parmesan or use a dairy-free alternative.
- Feel free to add toasted pine nuts or cherry tomatoes for added texture and flavor.
- To reheat, warm gently in a skillet over medium heat or microwave with a splash of water to maintain moisture.
