Description
A quick and flavorful Pesto Tortellini recipe combining tender cheese tortellini with fresh baby spinach and vibrant basil pesto, topped with freshly grated Parmesan cheese. Perfect for a simple yet delicious weeknight meal ready in just 13 minutes.
Ingredients
Units
Scale
Main Ingredients
- 20 ounces refrigerated cheese tortellini
- 4 ounces baby spinach
- 3/4 cup basil pesto
- Salt and pepper to taste
- 1 ounce freshly grated Parmesan cheese
Instructions
- Boil the Pasta and Spinach: In a large stock pot, bring salted water to a boil. Add the refrigerated cheese tortellini and cook according to the package directions until al dente, usually about 7-8 minutes. During the last 30 seconds of cooking, add the baby spinach to the boiling water, stirring gently until the spinach wilts and is well incorporated with the pasta.
- Drain and Combine: Remove the pot from heat and strain the tortellini and spinach mixture into a colander. Return the drained pasta and spinach to the empty stock pot for mixing.
- Toss with Pesto: Add the basil pesto to the pasta and spinach in the pot. Toss thoroughly to ensure that each piece of tortellini is evenly coated with the pesto sauce. Taste and then season with salt and pepper as needed, keeping in mind that pesto usually has some saltiness.
- Serve with Cheese: Portion the pesto-coated tortellini into serving bowls. Generously sprinkle with freshly grated Parmesan cheese on top. Serve immediately while warm for the best flavor and texture.
Notes
- Use refrigerated tortellini for optimal texture and quicker cooking time.
- Be careful with adding salt since pesto is typically salty; adjust seasoning after tossing with pesto.
- Freshly grated Parmesan cheese greatly enhances the flavor compared to pre-grated varieties.
- You can add pine nuts or a squeeze of lemon for extra dimension if desired.
- For a vegan option, substitute pesto with a vegan pesto and omit Parmesan or use a vegan cheese alternative.
