Pesto tortellini is a quick and flavorful dish that combines tender cheese-filled tortellini with vibrant basil pesto and fresh spinach, topped with grated Parmesan cheese. This creamy and satisfying meal is perfect for busy weeknights when you need something delicious on the table in no time.
Why You’ll Love This Recipe
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Quick and easy to prepare
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Uses just a few simple ingredients
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Easily customizable with proteins or veggies
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Rich, comforting flavors in every bite
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
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Refrigerated cheese tortellini
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Baby spinach
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Basil pesto
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Salt and pepper
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Parmesan cheese
Directions
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Cook the cheese tortellini according to the package instructions.
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During the last 30 seconds of cooking, add the baby spinach and stir until wilted.
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Drain the tortellini and spinach, then return them to the pot.
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Stir in the basil pesto until everything is well coated.
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Season with salt and pepper to taste.
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Serve warm and top with grated Parmesan cheese.
Servings and Timing
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Servings: 4
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Prep Time: 5 minutes
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Cook Time: 8 minutes
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Total Time: 13 minutes
Variations
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Add shredded chicken, cooked shrimp, or crumbled sausage for protein
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Mix in sautéed mushrooms, cherry tomatoes, or roasted red peppers
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Use different types of tortellini like spinach or mushroom-filled
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Spice it up with red pepper flakes or a dash of hot sauce
Storage/Reheating
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Store leftovers in an airtight container in the fridge for up to 3 days
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Reheat gently in a pan over medium heat with a splash of water or pesto to keep it moist
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Avoid microwaving for too long to prevent the pasta from becoming rubbery
FAQs
How can I make this dish gluten-free?
Use gluten-free tortellini, available at many grocery stores.
Can I use frozen tortellini instead of refrigerated?
Yes, just adjust the cooking time according to package instructions.
Is it possible to make this dish vegan?
Use vegan tortellini and dairy-free pesto, and skip the Parmesan or use a vegan alternative.
What type of pesto works best for this recipe?
A classic basil pesto—store-bought or homemade—works great.
Can I use a different green instead of spinach?
Yes, baby kale or arugula are good alternatives.
How do I keep the tortellini from overcooking?
Cook just until they float and are tender, then remove from heat promptly.
Can I make this ahead of time?
Yes, it's great for meal prep and reheats well.
Can I serve this cold as a pasta salad?
Absolutely! It makes a tasty cold dish too.
What sides go well with pesto tortellini?
Try garlic bread, a fresh green salad, or roasted veggies.
How do I thin out thick pesto?
Mix in a bit of olive oil or reserved pasta water until desired consistency is reached.
Conclusion
Pesto tortellini is a delightful blend of simplicity and flavor. Whether you're whipping it up for a quick dinner or prepping meals ahead of time, this dish delivers satisfaction in every bite. With endless ways to customize, it's a must-have in your recipe rotation.
Pesto Tortellini Recipe
- Total Time: 13 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This quick and easy pesto tortellini recipe features cheese-filled tortellini tossed in vibrant basil pesto with wilted spinach and a sprinkle of Parmesan. Perfect for busy weeknights, this comforting pasta dish is ready in just 15 minutes and can be customized with proteins or veggies. A satisfying and flavorful dinner idea with simple ingredients.
Ingredients
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
Instructions:
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Cook cheese tortellini according to package instructions.
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During the last 30 seconds of cooking, stir in baby spinach until wilted.
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Drain the tortellini and spinach, then return to the pot.
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Stir in basil pesto until evenly coated.
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Season with salt and pepper to taste.
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Serve warm, topped with grated Parmesan cheese.
Notes
- Add cooked chicken, shrimp, or sausage for extra protein.
- Mix in cherry tomatoes, mushrooms, or roasted red peppers for more veggies.
- Use baby kale or arugula as a spinach substitute.
- For a vegan version, use dairy-free pesto and vegan tortellini and cheese.
- Reheat with a splash of water or pesto to keep it creamy.
- Serve warm or cold as a pasta salad.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
