Pesto Tortellini with Spinach and Parmesan Recipe
There is something irresistibly comforting about Italian flavors that come together quickly and satisfyingly, which is exactly why this Pesto Tortellini with Spinach and Parmesan Recipe holds a special place in my heart. It’s a brilliant combination of pillowy cheese tortellini, vibrant spinach, and lush basil pesto all finished with a generous sprinkle of nutty Parmesan cheese. This dish is not only a breeze to whip up in about 13 minutes but also delivers fresh, bright, and savory notes that make every bite feel like a celebration of simplicity and taste. Whether you need a quick weeknight dinner or a cozy meal to share, this recipe shines with comforting flavors and a vibrant green pop that gets you excited to dig in.
Ingredients You’ll Need
Gathering ingredients for this dish is delightfully straightforward, and each component plays an essential role in creating the perfect balance of flavor, texture, and color. You’ll find that simple pantry staples combined with fresh produce and quality cheese elevate this easy meal to something truly special.
- Cheese tortellini (20 oz package): The star of the dish, offering a creamy, cheesy center wrapped in tender pasta that cooks quickly.
- Baby spinach (2 cups): Adds a fresh, slightly earthy pop of green flavor and a lovely boost of nutrients, wilting perfectly right before serving.
- Basil pesto (½ cup): Bursting with bright basil, garlic, pine nuts, and Parmesan to envelop the tortellini in irresistible, herby richness.
- Salt and pepper, to taste: Essential seasonings to enhance all the flavors and bring harmony to the dish.
- Grated Parmesan cheese (¼ cup, plus more for serving): Adds a savory, slightly salty finishing touch that ties everything together beautifully.
How to Make Pesto Tortellini with Spinach and Parmesan Recipe
Step 1: Cook the Tortellini
Start by bringing a large pot of salted water to a boil and cooking your cheese tortellini according to the package directions. This usually takes around 7 to 9 minutes, but keep an eye on them to ensure they stay tender yet firm. Cooking the pasta just right is the foundation of this recipe, giving you that perfect bite every time.
Step 2: Wilt the Spinach
During the last 30 seconds of cooking the tortellini, stir in the baby spinach. This short cooking window is key to softening the leaves just enough, preserving their bright color and fresh flavor without making them soggy or overcooked. It’s a simple step that adds a wonderful layer of texture and nutrition.
Step 3: Drain and Return to Pot
Once the tortellini and spinach are cooked, drain them together in a colander. Then, return everything back to the warm pot you cooked them in. The residual heat helps keep the dish warm as you prepare the next step.
Step 4: Stir in the Pesto
Pour in the basil pesto and gently toss the tortellini and spinach until every piece is evenly coated with that vibrant green sauce. This step infuses the pasta with the fresh herbaceousness and garlicky richness that makes the dish truly irresistible.
Step 5: Season and Serve
Finish by seasoning with salt and freshly cracked black pepper to taste. Don’t be shy here—seasoning is what brings all the flavors together. Plate the tortellini warm and sprinkle generously with grated Parmesan cheese for that perfect cheesy finish.
How to Serve Pesto Tortellini with Spinach and Parmesan Recipe
Garnishes
To elevate the presentation and add a little extra dimension, consider sprinkling toasted pine nuts or slivered almonds on top for a subtle crunch. Fresh basil leaves also make a gorgeous and fragrant garnish that highlights the pesto’s herbal elements perfectly.
Side Dishes
This dish pairs wonderfully with a crisp green salad tossed in a light lemon vinaigrette to balance the richness of the pesto. Garlic bread or a warm crusty baguette also complements the creamy textures beautifully, letting you soak up every last bit of that flavorful sauce.
Creative Ways to Present
For a fun twist, serve the Pesto Tortellini with Spinach and Parmesan Recipe in individual bowls sprinkled with microgreens or edible flowers for a restaurant-worthy touch at home. Alternatively, layer it in a baking dish with extra cheese for a baked tortellini casserole that’s perfect for cozy gatherings.
Make Ahead and Storage
Storing Leftovers
Store any leftover pesto tortellini in an airtight container in the refrigerator for up to 3 days. The pasta will absorb some of the sauce, so it’s normal if the texture is a little different, but still delicious.
Freezing
While freezing is possible, the texture of cooked tortellini and fresh spinach can be affected. If you want to freeze, place leftover pasta in a freezer-safe container, but expect slight changes in texture upon thawing. Using the dish within a month is best for flavor.
Reheating
Reheat gently on the stovetop over low heat with a splash of water or broth to revive the sauce’s creaminess and prevent sticking. Avoid microwave reheating if possible to keep the tortellini tender and flavors fresh.
FAQs
Can I use frozen spinach instead of fresh for this recipe?
Yes, you can substitute frozen spinach, but be sure to thaw and squeeze out excess water before adding to prevent the dish from becoming watery. Fresh baby spinach will, however, provide the best texture and vibrant color.
Is store-bought pesto okay to use?
Absolutely! High-quality store-bought pesto works great and saves time. If you have extra time, homemade pesto adds a wonderfully fresh and personalized flavor that many pesto lovers adore.
What type of tortellini is best for this recipe?
Cheese-filled refrigerated cheese tortellini works best due to its creamy center and quick cooking time. You can also try spinach or mushroom tortellini for a different twist, but cheese is traditional and pairs beautifully with pesto.
Can this dish be made vegan?
Yes, by using vegan tortellini, dairy-free pesto, and skipping or substituting Parmesan with a vegan cheese alternative, this dish can be adapted for a vegan diet while still being just as flavorful and satisfying.
How can I add protein to this dish?
Adding grilled chicken, sautéed shrimp, or toasted pine nuts can provide extra protein and texture, making this meal more filling without overpowering the delightful pesto and spinach flavors.
Final Thoughts
I genuinely hope you take the time to make and savor this heartwarming Pesto Tortellini with Spinach and Parmesan Recipe. It’s quick, bright, and packed with flavors that feel both fresh and indulgent. Perfect for when you want delicious simplicity with a touch of elegance. Your taste buds will thank you, and this recipe just might become one of your go-to favorites, too!
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Pesto Tortellini with Spinach and Parmesan Recipe
- Total Time: 13 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A quick and flavorful Pesto Tortellini recipe featuring tender cheese tortellini tossed with fresh baby spinach and rich basil pesto, finished with a sprinkle of Parmesan cheese. Perfect for a satisfying weeknight meal ready in just 13 minutes.
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 the tortellini: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package instructions, usually about 7-9 minutes, until tender but still firm to the bite.
- Add spinach: During the last 30 seconds of cooking, stir in the baby spinach so it wilts gently with the heat of the boiling water.
- Drain the pasta and spinach: Carefully drain the tortellini and wilted spinach in a colander and then return them back to the cooking pot.
- Toss with pesto: Add the basil pesto to the tortellini and spinach, stirring thoroughly to coat every piece evenly with the flavorful sauce.
- Season to taste: Add salt and freshly ground black pepper to your liking and mix well to combine.
- Serve: Dish out the pesto tortellini warm, topping each serving with a generous sprinkle of grated Parmesan cheese for extra richness.
Notes
- For homemade pesto, blend fresh basil leaves, pine nuts, garlic, Parmesan cheese, and olive oil.
- You can substitute baby spinach with arugula or kale for a different flavor profile.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently to prevent drying out.
- Use gluten-free tortellini if you require a gluten-free version of this meal.
- Prep Time: 2 minutes
- Cook Time: 11 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
