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
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, 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.
