If you’re craving a vibrant, comforting pasta dish that whips up faster than you can say dinner time, then this Pesto Tortellini with Baby Spinach and Parmesan Recipe is exactly what you need. It’s a beautiful harmony of tender cheese tortellini, fresh baby spinach, and aromatic basil pesto, all finished with a generous sprinkle of nutty Parmesan. Every bite bursts with fresh, savory flavor that feels both indulgent and wholesome. Whether you’re looking for a quick weeknight meal or a simple dish to impress friends, this recipe never fails to deliver delicious results with minimal effort.
Ingredients You’ll Need
The magic of this dish lies in its simplicity, with just a handful of ingredients that each bring their own unique touch to the plate. From the creamy cheese tortellini to the lively burst of baby spinach and fragrant basil pesto, these essentials combine to create a dish that’s fresh, balanced, and irresistibly tasty.
- Cheese tortellini (20 oz package): The star pasta filled with creamy cheese, bringing a rich texture and mild flavor that holds up beautifully to pesto.
- Baby spinach (2 cups): Adds a fresh, leafy contrast and a lovely pop of green that wilts just perfectly in the final moments.
- Basil pesto (½ cup): Whether homemade or store-bought, this is the fragrant heart of the dish with bright herbaceous notes and a hint of garlic.
- Salt and pepper: Simple seasonings that enhance all the natural flavors and tie everything together.
- Grated Parmesan cheese (¼ cup plus extra): Adds a salty, nutty finish that elevates the dish and melts slightly into the warm pasta.
How to Make Pesto Tortellini with Baby Spinach and Parmesan Recipe
Step 1: Cook the Tortellini
Begin by cooking the cheese tortellini according to the package instructions. This usually involves boiling in salted water until they float and become tender, which takes just a few minutes. Cooking them just right ensures that every bite is soft yet holds a delightful chewy texture.
Step 2: Wilt the Baby Spinach
In the final 30 seconds of cooking, add the fresh baby spinach directly to the boiling pot. This quick wilt keeps the leaves tender and vibrant without turning them soggy, perfectly complementing the creamy tortellini texture.
Step 3: Drain and Return
Drain the tortellini and spinach together, giving them a gentle shake to remove excess water. Then, return everything to the pot where the flavors can mingle as you finish the recipe.
Step 4: Coat with Basil Pesto
Add the basil pesto to the warm pasta and greens, stirring gently until each tortellini is evenly coated. This step infuses the dish with aromatic herbs, garlic, and pine nut richness that defines the pesto flavor.
Step 5: Season to Taste
Don’t forget to season with salt and freshly cracked black pepper at this point. This elevates the entire dish, balancing the creamy cheese, fresh spinach, and herbal pesto perfectly.
Step 6: Finish with Parmesan
Serve the pesto tortellini hot, topped with a generous sprinkle of grated Parmesan cheese. The Parmesan melts slightly on contact, adding a savory, nutty finish that’s utterly irresistible.
How to Serve Pesto Tortellini with Baby Spinach and Parmesan Recipe
Garnishes
A simple garnish can make this dish look and taste even more inviting. Consider adding a few toasted pine nuts for crunch, a drizzle of extra virgin olive oil for richness, or fresh basil leaves for a burst of color and added freshness. A little cracked black pepper on top adds a subtle kick as well.
Side Dishes
This pesto tortellini pairs wonderfully with light sides. A crisp mixed green salad with a lemon vinaigrette complements the creamy pasta perfectly. Alternatively, roasted cherry tomatoes or garlic bread can bring an extra layer of flavor and texture to your meal.
Creative Ways to Present
For a casual dinner, serve this dish straight from the pot alongside bowls for easy sharing. For a fancier presentation, plate the tortellini with a flourish of Parmesan shards, a twist of black pepper, and a sprig of fresh basil on top. Using colorful bowls or plates enhances the vibrant green of the spinach and pesto, making the meal look as good as it tastes.
Make Ahead and Storage
Storing Leftovers
This pesto tortellini stores well in an airtight container in the refrigerator for up to three days. Because the spinach wilts quickly, it’s best enjoyed fresh but reheating gently preserves the flavors nicely.
Freezing
Freezing pesto tortellini isn’t ideal because the spinach and pesto can change texture after thawing. If you want to freeze leftovers, consider freezing the cooked tortellini and pesto separately for best results, then combine after reheating.
Reheating
To reheat, warm up the pasta gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce if needed. Avoid microwave reheating if possible, as it can overcook the tortellini or cause the pesto to lose its fresh flavor.
FAQs
Can I use frozen tortellini instead of refrigerated?
Yes, frozen tortellini works just as well. Just be sure to follow the cooking instructions on the package, and add the spinach at the very end to avoid overcooking.
Is store-bought pesto a good substitute for homemade?
Absolutely! Store-bought pesto is convenient and flavorful, especially if you choose a high-quality brand. Homemade pesto will add a fresher, more personalized touch but either works great in this recipe.
Can I add protein to this dish?
Definitely! Grilled chicken, sautéed shrimp, or crispy pancetta are fantastic additions if you want to turn it into a heartier meal without losing the dish’s charm.
How can I make this recipe vegan?
Swap the cheese tortellini for a vegan version, use a dairy-free pesto (or make your own without cheese), and top with nutritional yeast instead of Parmesan for that classic cheesy flavor.
What kind of Parmesan cheese is best?
Freshly grated Parmesan Reggiano is the gold standard here. Its nutty, sharp flavor enhances the dish beautifully and melts well over the warm tortellini.
Final Thoughts
You really can’t go wrong with this Pesto Tortellini with Baby Spinach and Parmesan Recipe. It’s fast, fresh, and wonderfully flavorful — perfect for busy nights or anytime you want a delicious meal with minimal fuss. Give it a try and watch how this simple, satisfying dish quickly becomes a go-to favorite in your kitchen too!
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Pesto Tortellini with Baby Spinach and Parmesan Recipe
- Prep Time: 3 minutes
- Cook Time: 10 minutes
- Total Time: 13 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Description
A quick and flavorful Pesto Tortellini recipe combining cheesy tortellini with fresh baby spinach and vibrant basil pesto for a delicious Italian-inspired meal ready in just 13 minutes.
Ingredients
Main 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, usually about 7-9 minutes, until tender.
- Add spinach: In the last 30 seconds of cooking, stir in the baby spinach to allow it to wilt gently in the hot water.
- Drain pasta and spinach: Carefully drain the cooked tortellini and wilted spinach using a colander and return them to the pot.
- Mix with pesto: Stir in the basil pesto thoroughly until every piece of tortellini is evenly coated with the flavorful sauce.
- Season: Add salt and freshly ground black pepper to taste, adjusting seasoning as desired.
- Serve: Plate the warm pesto tortellini and top generously with grated Parmesan cheese before serving.
Notes
- You can use homemade basil pesto for a fresher, more vibrant flavor or store-bought for convenience.
- For a vegan version, substitute cheese tortellini with a plant-based alternative and use a vegan Parmesan substitute.
- Adding toasted pine nuts or cherry tomatoes can enhance texture and flavor.
- If the pesto is too thick, stir in a splash of pasta cooking water to loosen it slightly.
