Name: Pesto Tortellini with Spinach and Parmesan Recipe
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Cuisine: Italian
Ingredients: 20 ounces refrigerated cheese tortellini; 4 ounces baby spinach; ¾ cup basil pesto; Salt and pepper to taste; 1 ounce freshly grated Parmesan cheese

I absolutely love this Pesto Tortellini with Spinach and Parmesan Recipe because it s one of those quick, satisfying meals that feels fancy but comes together in under 15 minutes. The combination of tender cheese tortellini with vibrant spinach and rich, fresh pesto makes for a dish that s bright, comforting, and totally crave-worthy. Whenever I need something speedy but impressive, this is my go-to.

You ll find that this recipe works wonders as a weeknight dinner, busy lunch, or even a light meal when you re entertaining. The flavors all balance beautifully – the nuttiness of parmesan shines through just enough, and the spinach adds a subtle freshness without overpowering the pesto s herbaceous punch. Trust me, once you try this Pesto Tortellini with Spinach and Parmesan Recipe, it ll be on repeat in your kitchen!

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Why You’ll Love This Recipe

Simple and Fast: You can have dinner ready in just over 10 minutes – perfect for busy days.
Fresh and Flavorful: The pesto and fresh spinach elevate this pasta beyond basic cheese tortellini.
Minimal Ingredients: Just a handful of staples come together to create something special.
Kid-Friendly and Adaptable: My family goes crazy for this, and it s easy to tweak to suit all tastes.

A close-up view of a white bowl filled with tortellini pasta mixed with spinach and a creamy sauce. The tortellini are pale yellow with a smooth texture and some edges visible, layered throughout the dish. Bright green spinach leaves are scattered on top and throughout, adding fresh color contrast. The creamy sauce coats the pasta and spinach, speckled with small bits of herbs or seasoning. The overall look is rich and inviting, sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 6.1

Ingredients You’ll Need

These ingredients play off each other beautifully – cheese tortellini offers a creamy center, spinach brings a fresh pop of green, pesto adds herby richness, and Parmesan pulls it all together with savory depth. Here’s what you’ll want to grab before you start.

Cheese tortellini: I prefer refrigerated tortellini for tender texture and quick cooking.
Baby spinach: It wilts quickly and blends perfectly with the pesto.
Basil pesto: Store-bought works great here, but homemade pesto amps flavor even more!
Salt and pepper: To balance and season; taste your pesto first as some brands are already salty.
Parmesan cheese: Freshly grated for that flavorful finishing touch – freshly grated makes all the difference.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love about this Pesto Tortellini with Spinach and Parmesan Recipe is how easy it is to make your own. Over time, I ve played around with additions and swaps to suit different moods, and you ll find it super simple to customize.

Add Protein: I often toss in cooked chicken, sautéed shrimp, or crispy bacon for a heartier meal that still comes together quickly.
Swap the Greens: Feel free to replace spinach with arugula or kale for a peppery or more robust flavor.
Dairy-Free Option: Use dairy-free pesto and a sprinkle of nutritional yeast instead of Parmesan – still delicious!
Extra Veggies: Roasted cherry tomatoes or sautéed mushrooms add fantastic depth and color.

How to Make Pesto Tortellini with Spinach and Parmesan Recipe

Step 1: Boil Tortellini and Wilt Spinach Together

Start by bringing a large pot of salted water to a boil. I like to add plenty of salt so the pasta flavors really pop. Toss in your cheese tortellini and cook according to package instructions for al dente – usually about 7-8 minutes. About 30 seconds before it s done, add the baby spinach directly to the boiling water. Stir gently to help it wilt evenly; this little trick saves time and keeps the spinach tender without overcooking.

Step 2: Drain and Toss with Pesto

Carefully drain the tortellini and spinach into a colander, then transfer them back to the pot while still warm. Add your basil pesto right on top, then gently toss everything together until each tortellini is nicely coated. This is where you can taste for seasoning – pesto varies a lot, so check if it needs a pinch of salt or pepper.

Step 3: Serve Warm with Parmesan

Divide the pesto-covered tortellini into serving bowls and finish with a generous grating of Parmesan cheese. I love how that finishing touch adds a salty, nutty richness that balances the fresh pesto and spinach beautifully. Serve immediately and enjoy!

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Pro Tips for Making Pesto Tortellini with Spinach and Parmesan Recipe

Add Spinach Last: Dropping spinach in the last 30 seconds prevents it from turning mushy and preserves its fresh flavor.
Taste Before Salting: Since pesto can be salty, always taste your tossed pasta before adding extra salt.
Use Fresh Parmesan: Freshly grated Parmesan melts better and brings a brighter flavor than pre-grated stuff.
Don t Overmix: Toss gently so you don t break the tender tortellini or bruise the spinach.

How to Serve Pesto Tortellini with Spinach and Parmesan Recipe

A white bowl filled with three layers of tortellini pasta tossed in a green herb sauce. The pale yellow pasta has a soft texture with some pieces showing a folded shape. Mixed in are dark green spinach leaves scattered evenly throughout the dish. The top layer is sprinkled with fine, shredded white cheese and small specks of black pepper. The bowl sits on a white marbled surface with a beige and red striped cloth next to it, and a wooden spoon is visible in the background. Photo taken with an iphone --ar 4:5 --v 6.1

Garnishes

I usually keep the garnishes simple – a few fresh basil leaves add a beautiful pop of green and extra fresh fragrance. Sometimes I sprinkle a pinch of red pepper flakes for subtle heat that contrasts nicely with the creamy pesto. A drizzle of good-quality olive oil right before serving also gives a silky finish, which I highly recommend.

Side Dishes

My favorite sides to serve with this Pesto Tortellini with Spinach and Parmesan Recipe include a crisp green salad with lemon vinaigrette or some garlic bread to soak up any leftover sauce. Roasted vegetables like asparagus or cherry tomatoes roasted with olive oil and herbs also pair beautifully. These sides round out the meal without overshadowing the delicate flavors of the pasta.

Creative Ways to Present

When I ve made this dish for special occasions, I like to serve it in a beautiful shallow pasta bowl, topped with additional Parmesan curls and toasted pine nuts for crunch. You can also add a colorful swirl of sun-dried tomato pesto alongside the basil pesto for a stunning color contrast. A sprinkle of edible flowers or microgreens turns it into a dinner party showstopper.

Make Ahead and Storage

Storing Leftovers

I always store leftovers in an airtight container in the fridge, and I find this pesto tortellini stays great for up to 3 days. Just be sure to stir it gently before reheating to redistribute the pesto since it can settle or thicken when chilled.

Freezing

Freezing this dish isn t my top recommendation because the fresh spinach can get a bit watery once thawed. But if you want to freeze it, packing it in a freezer-safe container with a little extra pesto can help maintain flavor. Thaw overnight in the fridge before reheating.

Reheating

To reheat, I prefer warming it gently on the stovetop over low heat with a splash of water or broth to loosen the sauce and keep the tortellini tender. Microwaving works too, but be sure to stop and stir a few times to avoid dry spots and uneven warming.

FAQs

Can I use dried tortellini instead of refrigerated for this recipe?

Yes, you can use dried cheese tortellini, but the cooking time will be longer-usually 10 to 12 minutes. Be sure to cook until al dente, and add the spinach in the last 30 seconds as directed to keep it fresh and vibrant.
Is store-bought pesto good enough or should I make my own?

Store-bought pesto works wonderfully here and makes the recipe super quick. However, if you have time, homemade pesto brings an extra fresh, bright flavor that really lifts the dish. Either way, quality matters-choose a pesto with fresh basil and good olive oil.
Can I add other vegetables to the Pesto Tortellini with Spinach and Parmesan Recipe?

Absolutely! Roasted cherry tomatoes, sautéed mushrooms, or even blanched asparagus make delicious additions. Just add them after the tortellini and spinach are drained, before tossing with pesto.
How do I keep the spinach vibrant and not mushy?

Adding spinach during the last 30 seconds of cooking in boiling water helps it wilt just enough without turning mushy. Avoid cooking it longer or adding it too early in the process.

Final Thoughts

This Pesto Tortellini with Spinach and Parmesan Recipe is so close to my heart because it shows that simple ingredients can come together to create something genuinely delicious and satisfying. It s a meal you can trust to impress without stress, making it perfect for busy nights or when unexpected guests arrive. I encourage you to try this soon – you might find it becomes just as much of a weeknight favorite in your home as it is in mine!