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
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 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
