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
Scale
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.
