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
Scale
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.
