I absolutely love how this Pesto Tortellini with Spinach and Parmesan Recipe comes together so quickly, yet delivers big on flavor and comfort. It s one of those go-to meals when I want something that feels special without hours in the kitchen-you ll find this recipe dazzling your taste buds in under 15 minutes! The combination of tender tortellini, vibrant spinach, creamy pesto, and sharp parmesan cheese is just pure magic.
When I first tried this recipe, I was amazed at how well the fresh spinach wilts right into the pasta during cooking, and the pesto sauce clings so wonderfully to each tortellini. This dish works great for a busy weeknight dinner or even a simple weekend lunch, and it scales beautifully if you re cooking for a crowd. Once you try this Pesto Tortellini with Spinach and Parmesan Recipe, I m confident it ll become a regular in your rotation too.
Why You’ll Love This Recipe
- Fast and Easy: Ready in about 15 minutes, perfect for busy days when you want something delicious without the fuss.
- Rich, Fresh Flavors: The pesto s herbal brightness pairs beautifully with tender tortellini and fresh spinach.
- Versatile and Adaptable: Easy to customize with your favorite greens or cheese alternatives.
- Family Favorite: This dish always scores big at my dinner table – I bet yours will too!
Ingredients You’ll Need
The ingredients for this Pesto Tortellini with Spinach and Parmesan Recipe are straightforward but work incredibly well together to create a fresh and satisfying pasta dish. When shopping, look for good-quality refrigerated tortellini and bright, crisp baby spinach for the best results.
- Cheese tortellini: I prefer refrigerated over frozen-fresh tortellini cooks perfectly al dente and has a lovely texture.
- Baby spinach: Fresh is key here; it wilts quickly and adds a mild, fresh flavor without overpowering the pesto.
- Basil pesto: Whether homemade or store-bought, choose a vibrant green pesto with good basil flavor but be mindful of saltiness.
- Parmesan cheese: Freshly grated parmesan melts beautifully on top and adds a nutty, salty finish that makes this recipe sing.
- Salt and pepper: Essential for seasoning-remember pesto can be salty, so taste before adding extra salt.
Variations
I love tweaking this Pesto Tortellini with Spinach and Parmesan Recipe depending on what s in season or my mood. You can easily make it your own by swapping in different greens or adding protein for a heartier meal.
- Protein addition: I sometimes add grilled chicken or sautéed shrimp to make it a more filling dinner, and it works like a charm.
- Greens swap: Kale or arugula are great alternatives if you want a bit more bite and earthiness in your greens.
- Vegan twist: Using a plant-based pesto and dairy-free parmesan substitute lets you enjoy this dish even if you re avoiding dairy.
- Nutty crunch: Toasted pine nuts sprinkled on top add delightful texture contrasts.
How to Make Pesto Tortellini with Spinach and Parmesan Recipe
Step 1: Boil the Pasta and Wilt the Spinach
Start by bringing a large pot of salted water to a rolling boil. Add your refrigerated cheese tortellini and cook according to the package instructions-usually about 7 to 8 minutes until al dente. I discovered a handy trick here: add the baby spinach during the last 30 seconds of cooking. This way, the spinach wilts perfectly, marries with the pasta, and doesn t overcook or get soggy.
Step 2: Drain and Return to Pot
Once the tortellini and spinach are ready, carefully drain them through a colander. Then return everything back to the empty stock pot-this keeps the pasta hot and makes tossing with pesto easier. At this point, I like to reserve a small splash of the pasta cooking water just in case the sauce needs loosening.
Step 3: Toss with Basil Pesto
Add the basil pesto directly to the warm tortellini and spinach. Gently toss everything together until every tortellini is well coated. Taste the dish to check saltiness-pesto sauce can vary a lot, so adjust salt and pepper carefully. If the pesto feels too thick, that reserved pasta water can help loosen the sauce without watering down the flavor.
Step 4: Serve and Garnish with Parmesan
Divide the pesto tortellini into bowls and generously top each serving with freshly grated parmesan cheese. I love the melty, nutty touch parmesan adds-trust me, don t skip this step! Serve immediately while it s warm and inviting.
Pro Tips for Making Pesto Tortellini with Spinach and Parmesan Recipe
- Watch the Cooking Time: Overcooked tortellini loses that perfect tender bite, so keep an eye on the clock and taste frequently.
- Add Spinach Last: Adding spinach right before draining preserves its bright color and fresh flavor without turning it mushy.
- Pesto Saltiness: Always taste your pesto before adding extra salt-you can always add more, but you can t take it out!
- Use Fresh Parmesan: It melts better and enhances flavor far more than pre-grated or powdered cheese.
How to Serve Pesto Tortellini with Spinach and Parmesan Recipe
Garnishes
I always top this dish with a hefty sprinkle of freshly grated parmesan because it adds a salty, nutty richness that truly brings the flavors together. Sometimes I also like to toss on some toasted pine nuts or a pinch of red pepper flakes for a little kick. Fresh basil leaves scattered on top make it feel extra special and fresh.
Side Dishes
To round out the meal, my go-to sides are a crisp green salad with lemon vinaigrette or a crusty garlic bread to soak up any leftover pesto sauce. Roasted vegetables like asparagus or cherry tomatoes also pair beautifully and add color to the plate.
Creative Ways to Present
For a dinner party, I like to serve this pesto tortellini in pretty pasta bowls with a drizzle of extra virgin olive oil and a sprinkle of microgreens or edible flowers for a fresh, elegant look. You could even make it into bite-size skewers for an appetizer twist by threading tortellini, spinach leaves, and cherry tomatoes alternately.
Make Ahead and Storage
Storing Leftovers
I usually store leftover pesto tortellini in an airtight container in the fridge and it keeps well for up to 3 days. When I reheat, I find adding a splash of water or broth helps maintain that fresh, saucy texture without it drying out.
Freezing
While I prefer eating this dish fresh, you can freeze it-but the texture changes a bit. If you choose to freeze, toss the tortellini and spinach with pesto first, then cool completely before packing into a freezer-safe container. Thaw overnight in the fridge before reheating gently.
Reheating
I like to reheat leftover pesto tortellini gently on the stovetop over low heat, stirring frequently and adding a splash of water to loosen the sauce. Using the microwave works in a pinch, but I find slow reheating keeps the texture better and prevents the cheese from clumping.
FAQs
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Can I use frozen tortellini for this Pesto Tortellini with Spinach and Parmesan Recipe?
Absolutely! Frozen tortellini works just fine; you just want to adjust the cooking time slightly since it will take a minute or two longer to cook through compared to refrigerated tortellini. Just keep tasting to avoid overcooking.
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Is it okay to substitute the baby spinach with another green?
Yes! I ve successfully swapped in kale, arugula, or even swiss chard. Just keep in mind that some greens take a little longer to wilt, so add them earlier in the cooking process to make sure they re tender.
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Can I make my own pesto for this recipe?
Definitely! Homemade pesto is wonderful here because you can adjust the flavor to your liking. Fresh basil, good olive oil, pine nuts, garlic, parmesan, lemon juice, and seasoning blended until smooth will elevate the dish even more.
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What s the best way to avoid the pesto tasting too salty?
Taste your pesto before adding salt to the pasta; many store-bought pestos are already salted. Add salt sparingly when tossing and adjust gradually to avoid over-seasoning.
Final Thoughts
This Pesto Tortellini with Spinach and Parmesan Recipe really holds a special place in my dinner repertoire because it s simple but feels indulgent every single time. Sharing this with you feels like inviting you into my kitchen, and I hope you enjoy making it as much as I do. Once you whip it up, the bright pesto, tender tortellini, and fresh spinach will have you coming back for seconds (and maybe thirds!). So go ahead, give it a try-you ll be amazed at how quickly great food can come together.
Print
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
This vibrant Pesto Tortellini with Spinach and Parmesan is a quick and flavorful Italian-inspired dish featuring tender cheese tortellini tossed in aromatic basil pesto, complemented by fresh wilted spinach and a sprinkle of freshly grated Parmesan cheese. Perfect for a satisfying weeknight meal, this recipe combines easy preparation with rich, fresh flavors in under 15 minutes.
Ingredients
Pasta and Greens
- 20 ounces refrigerated cheese tortellini
- 4 ounces baby spinach
Sauce and Seasoning
- 3/4 cup basil pesto
- Salt and pepper to taste
- 1 ounce freshly grated parmesan cheese
Instructions
- Boil Pasta and Wilt Spinach: In a large stock pot, bring salted water to a boil. Add the refrigerated cheese tortellini and cook according to package directions until al dente, typically about 7-8 minutes. During the last 30 seconds of cooking, add the baby spinach, stirring gently to wilt it.
- Drain and Combine: Remove the pot from heat and carefully strain the tortellini and spinach using a colander. Return them to the empty stock pot.
- Toss with Pesto: Add the basil pesto to the pot with the pasta and spinach. Toss gently but thoroughly until the tortellini is evenly coated. Taste and season with salt and pepper if desired, but be cautious as some pestos are naturally salty.
- Serve and Garnish: Divide the pesto tortellini into serving bowls. Sprinkle each bowl with freshly grated Parmesan cheese and serve immediately while warm.
Notes
- Be cautious with salt as pesto can vary in saltiness.
- For a vegan version, substitute dairy Parmesan with a plant-based alternative.
- Use fresh spinach for better flavor and texture versus frozen.
- Ensure not to overcook the tortellini to keep it firm and pleasant in texture.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 2g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 4.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 15mg
