Description
Spring Green Tortellini with Spinach and Basil Pesto is a fresh, herbaceous pasta dish that brings the flavors of the season to your table. Cheesy tortellini is tossed with a vibrant pesto made from spinach, basil, garlic, and Parmesan, then combined with spring green veggies for a quick and nourishing weeknight meal or festive spring gathering.
Ingredients
Units
Scale
- For the Pesto:
- 1 cup fresh spinach
- 1 cup fresh basil leaves
- 1 garlic clove
- 1/4 cup grated Parmesan cheese
- 1/4 cup pine nuts or walnuts
- 1/3 cup olive oil
- Salt and pepper to taste
- Juice of 1/2 lemon (optional)
- For the Pasta:
- 1 (20 oz) package cheese tortellini
- 1 tbsp olive oil
- 1 cup sugar snap peas, trimmed
- 1 cup asparagus, chopped
- 1/2 cup frozen peas, thawed
- Optional garnish: extra Parmesan, basil leaves, lemon zest
Instructions
- Bring a large pot of salted water to a boil. Cook tortellini according to package directions. Drain and set aside.
- While tortellini cooks, steam or sauté snap peas and asparagus until just tender, about 3–4 minutes. Add peas at the end just to warm.
- For the pesto, combine spinach, basil, garlic, Parmesan, and nuts in a food processor. Pulse to combine. With the processor running, drizzle in olive oil until smooth. Season with salt, pepper, and lemon juice to taste.
- In a large bowl, toss warm tortellini with the pesto and green vegetables.
- Garnish with Parmesan, basil, or lemon zest before serving.
Notes
- Add grilled chicken or tofu for a protein boost.
- Make pesto in advance and refrigerate for up to 5 days.
- Use gluten-free tortellini to make it GF-friendly.
Nutrition
- Calories: 480
- Sugar: 4g
- Sodium: 380mg
- Fat: 26g
- Saturated Fat: 5g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 17g
- Cholesterol: 45mg
