If you’re craving something that feels like a warm hug on a plate, the Pesto Tortellini with Spinach and Parmesan Recipe is exactly what you need. This vibrant dish combines tender cheese-filled tortellini with fresh baby spinach and aromatic basil pesto, all crowned with a generous sprinkle of Parmesan cheese. It’s a simple yet luxurious meal perfect for busy weeknights or when you want to impress without the stress. With every bite, you’ll enjoy a beautiful harmony of creamy, herby, and cheesy flavors that come together effortlessly to satisfy your comfort food cravings.
Ingredients You’ll Need
Gathering just a handful of fresh, uncomplicated ingredients is all it takes to create this delightful dish. Each component plays a crucial role, from the tender cheese tortellini to the vibrant spinach that brightens the plate and the rich pesto that delivers incredible flavor and aroma.
- Cheese tortellini (20 oz package): Soft and stuffed with cheesy goodness, this pasta is the heart of the dish and cooks quickly for a fuss-free meal.
- Baby spinach (2 cups): Adds a fresh, leafy green touch that wilts perfectly into the warm pasta for both nutrition and color.
- Basil pesto (½ cup): Whether homemade or store-bought, it brings vibrant herby notes and a luscious texture that ties everything together.
- Salt and pepper: Simple seasonings that enhance all the flavors without overpowering them.
- Grated Parmesan cheese (¼ cup plus extra): Provides a salty, nutty finish that beautifully crowns the dish and adds depth.
How to Make Pesto Tortellini with Spinach and Parmesan Recipe
Step 1: Cook the Cheese Tortellini
Begin by boiling the cheese tortellini in salted water following the package directions. This step ensures that the pasta reaches the perfect tender texture to pair with the creamy pesto and spinach.
Step 2: Wilt the Baby Spinach
Just before the tortellini finishes cooking, toss the baby spinach into the pot and let it wilt for about 30 seconds. This quick step preserves the bright green color of the spinach and adds a fresh, slightly earthy balance to the rich flavors.
Step 3: Drain and Return to Pot
Drain the tortellini and spinach together, keeping all those lovely flavors intact, then return them to the pot where you’ll add the pesto and seasoning. This keeps the process quick and easy without extra mess.
Step 4: Stir in Basil Pesto
Gently fold in the basil pesto until every tortellini and leaf of spinach is coated with that glorious, herby sauce. The pesto brings a burst of fresh basil and garlic flavor that makes this dish so irresistible.
Step 5: Season to Taste
Add salt and freshly ground pepper to taste, making sure each bite is perfectly balanced with seasoning. Remember, a pinch of salt can make all flavors pop beautifully.
Step 6: Serve Warm with Parmesan
Dish out the pesto-coated tortellini while it’s still warm and sprinkle extra grated Parmesan cheese on top for that melt-in-your-mouth finish. It’s both comforting and elegant, ready to be enjoyed right away.
How to Serve Pesto Tortellini with Spinach and Parmesan Recipe
Garnishes
Adding simple garnishes like a few fresh basil leaves or a drizzle of extra virgin olive oil can elevate this dish further. A sprinkle of crushed red pepper flakes can bring a delightful hint of heat if you like a little kick.
Side Dishes
Pair your pesto tortellini with a crisp side salad or some garlic bread to round out the meal. Roasted cherry tomatoes or sautéed mushrooms also complement the fresh and cheesy notes wonderfully, adding extra texture and flavor.
Creative Ways to Present
For a playful twist, serve the pesto tortellini in individual shallow bowls topped with a Parmesan crisp or toasted pine nuts. This adds a textural surprise and makes the dish feel extra special for guests or family dinners.
Make Ahead and Storage
Storing Leftovers
This pesto tortellini holds up nicely when stored in an airtight container in the refrigerator for up to three days. Make sure to cool it to room temperature before refrigerating to keep the spinach vibrant and the pasta firm.
Freezing
While pasta dishes with pesto and spinach can be frozen, the texture may change slightly after thawing. If you want to freeze leftovers, place them in a freezer-safe container and try to consume within one month for the best flavor.
Reheating
Reheat gently on the stove over low heat with a splash of water or broth to loosen the sauce. Avoid microwaving at high heat to prevent the spinach from becoming too wilted or the tortellini from drying out.
FAQs
Can I use frozen spinach for this recipe?
Yes, you can swap fresh baby spinach for frozen spinach, but be sure to thaw and drain it well to avoid excess moisture in the dish.
Is store-bought pesto just as good as homemade?
Store-bought pesto can be very convenient and tasty, especially high-quality brands. However, homemade pesto provides a fresher, more vibrant flavor if you have the time.
Can I add protein to this dish?
Absolutely! Grilled chicken, sautéed shrimp, or even crispy bacon pieces make excellent protein additions that complement the pesto tortellini beautifully.
What type of cheese tortellini works best?
Cheese-filled tortellini with ricotta or a blend of cheeses work wonderfully here because they melt slightly when mixed with pesto, creating a luscious texture.
Is this recipe suitable for vegetarians?
Yes, it’s naturally vegetarian friendly. Just be sure your pesto doesn’t contain animal rennet if you are strict about vegetarian ingredients.
Final Thoughts
Trust me, once you try this Pesto Tortellini with Spinach and Parmesan Recipe, it will quickly become one of your favorite go-to dinners. It’s the kind of dish that feels both comforting and fresh, perfect for busy days or when you need something special that doesn’t require hours in the kitchen. Give it a whirl, and enjoy the delightful harmony of flavors that this simple pasta dish has to offer!
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Pesto Tortellini with Spinach and Parmesan Recipe
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Total Time: 13 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A quick and flavorful Pesto Tortellini recipe featuring tender cheese tortellini tossed with fresh baby spinach and vibrant basil pesto, finished with a sprinkle of Parmesan cheese for a delicious and easy meal.
Ingredients
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, typically boiling for about 7-8 minutes.
- Add Spinach: During the last 30 seconds of cooking, stir in the baby spinach to allow it to wilt gently in the hot water.
- Drain: Drain the tortellini and wilted spinach in a colander and then return them to the cooking pot.
- Mix with Pesto: Stir in the basil pesto thoroughly until the tortellini and spinach are evenly coated with the sauce.
- Season: Add salt and pepper to taste, adjusting seasoning to your preference.
- Serve: Serve the pesto tortellini warm, topped with grated Parmesan cheese for added flavor and richness.
Notes
- You can use store-bought basil pesto for convenience or make your own for a fresher taste.
- Spinach can be substituted with other greens like arugula or kale if preferred.
- For a protein boost, consider adding cooked chicken or sun-dried tomatoes.
- To make it vegetarian, ensure the pesto doesn’t contain any animal-based cheese or substitute with a vegan alternative.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently on the stovetop or in the microwave.
