Description
A quick and flavorful Pesto Tortellini recipe featuring tender cheese tortellini tossed with fresh baby spinach and rich basil pesto, topped with grated Parmesan cheese. Perfect for an easy weeknight dinner or a satisfying lunch.
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: Bring a large pot of salted water to a boil and cook the cheese tortellini according to the package instructions, usually about 3-5 minutes until tender.
- Add Spinach: In the last 30 seconds of cooking, stir the baby spinach into the boiling water with the tortellini until it wilts slightly.
- Drain: Drain the tortellini and baby spinach in a colander, then transfer them back into the pot to keep warm.
- Mix Pesto: Stir in the basil pesto until the tortellini and spinach are evenly coated with the sauce.
- Season: Add salt and pepper to taste, adjusting seasoning as needed for a balanced flavor.
- Serve: Plate the pesto tortellini warm, topped generously with grated Parmesan cheese and additional Parmesan if desired.
Notes
- Use fresh baby spinach for best flavor and texture.
- For a creamier sauce, add a splash of pasta cooking water when mixing in the pesto.
- Homemade basil pesto enhances freshness but store-bought works well too.
- Serve immediately for best taste as the spinach will continue to wilt if left sitting.
- Can be customized by adding cherry tomatoes or grilled chicken for extra protein.
