Description
A quick and flavorful Pesto Tortellini recipe featuring tender cheese tortellini tossed with fresh baby spinach and rich basil pesto, finished with a generous sprinkle of Parmesan cheese. Ready in just 13 minutes, this dish makes a perfect easy weeknight meal.
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: Cook the cheese tortellini according to the package instructions until al dente.
- Add Spinach: During the last 30 seconds of cooking, stir in the baby spinach to allow it to wilt gently.
- Drain: Drain the tortellini and spinach thoroughly, then return them to the pot.
- Mix Pesto: Stir in the basil pesto, tossing the tortellini and spinach evenly to coat all pieces with the flavorful sauce.
- Season: Add salt and pepper to taste, adjusting seasoning as needed.
- Serve: Serve the pesto tortellini warm, topped with additional grated Parmesan cheese for extra richness.
Notes
- Use refrigerated tortellini for best texture and quicker cooking.
- Fresh baby spinach can be substituted with frozen spinach if drained well.
- For a vegetarian version, ensure the pesto and Parmesan are free from animal-derived rennet.
- Homemade pesto can be used for a fresher flavor, or store-bought for convenience.
- Add a squeeze of lemon juice for a bright finish if desired.
