Pesto tortellini is an easy, 15-minute meal that's perfect for busy weeknights. Cheese tortellini is tossed with fresh spinach and basil pesto, then topped with fresh grated parmesan cheese. Creamy, flavorful, and filling!
Why this recipe works
Flavor: Pesto is the star here, adding vibrant basil, garlic, and parmesan flavor to the cheesy tortellini.
It's quick. Made in a single pan and ready in 15 minutes.
Easy to customize. Add shredded rotisserie chicken, a can of cannellini beans, or a bag of steamed broccoli for even more bulk.
Serve warm or cold. Perfect for packed lunches and meal prep!
Serve with: Cheesy Garlic Bread from the freezer for a quick meal.
Similar to: Pesto Chicken Pasta and Pesto Mozzarella Chicken
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Ingredients and substitutions
- Tortellini - Any fresh, refrigerated tortellini or ravioli will work in this recipe. I used Buitoni three cheese tortellini. Be sure to follow your pasta's package directions for proper cooking times, as times will vary for different shapes and brands.
- Spinach - Fresh baby spinach works best, because it wilts quickly and adds a mild flavor. Baby kale and arugula are great substitutes. If using a heartier leafy green, like regular kale, it will need more time to cook - about 3 to 5 minutes. Spinach can also be substituted with cooked, chopped veggies, like steamed broccoli. If using a cooked vegetable, add it when tossing your pasta with the pesto.
- Pesto - Homemade pesto or store bought pesto works here. I used store bought basil pesto today, but I recommend using any brand or type that you enjoy.
- Parmesan cheese - Grate your parmesan cheese fresh from a block - it melts easily and adds superior flavor. Pre-grated cheeses are often coated in anti-clumping powders that prevent even melting and add a grainy texture to your dish.
- Salt and pepper - Enhances the flavors of your dish. Substitute black pepper with red pepper flakes for more heat.
How to make pesto tortellini
- Cook tortellini in a stock pot according to package directions. During the last 30 seconds, add spinach.
- Stir until wilted and remove from heat.
- Drain spinach and tortellini and return to the cooking pot.
- Add pesto, salt, and pepper to taste before serving with parmesan on top.
Tips and tricks
Cooking times - Check your pasta's package directions for cooking times. They can vary depending on whether your pasta is fresh, refrigerated, dried, or frozen.
Optional additions - As written, this recipe is simple and quick, with only four ingredients needed (plus salt and pepper). However, that doesn't mean you can't add in an extra ingredient or two to stretch this dish even further. Here are a few ideas: shredded, rotisserie chicken, can of drained and rinsed cannellini beans, sauteed zucchini, steamed broccoli, halved cherry tomatoes, or frozen peas (added during the last minute of pasta boiling.
To prevent soggy spinach - Add it during the last 30 seconds of cooking. Otherwise, it will get very soggy and break down when cooked for too long.
Storage
Leftovers will keep for 3 or more days in a sealed container in the refrigerator and reheat well (or can be served cold).
Frequently asked questions
Yes, pesto from a jar, refrigerated store-bought pesto, or homemade pesto will work in this recipe. I like to grab the refrigerated pesto (usually found near the refrigerated tortellini) for a little fresher flavor, but jarred pesto will work just as well.
You'll need about ¾ cup of pesto to coat your pasta, which is about 6 to 7 ounces. Any jar or container of pesto in this range will work.
Yes, this recipe works with fresh or frozen ravioli or tortellini. Consult your pasta's package directions and cook for the recommended times.
Freshly grated parmesan cheese is best. Pre-grated cheeses are coated in anti-clumping powders that prevent even melting and add a grainy texture.
Recommended
📖 Recipe
Pesto Tortellini
Ingredients
- 20 ounces refrigerated cheese tortellini
- 4 ounces baby spinach
- ¾ cup basil pesto
- salt and pepper, to taste
- 1 ounce parmesan cheese, freshly grated
Instructions
- In a large stock pot, bring salted water to a boil. Add tortellini and cook according to package directions for al dente pasta. During the last 30 seconds, add spinach to boiling pasta water, stirring until incorporated and wilted.
- Remove from heat and strain pasta and spinach into a colander. Return pasta and spinach to the stock pot. Add pesto, tossing pasta until evenly coated. Do a taste test, then add salt and pepper to taste (the type of pesto used may be salty enough on its own).
- Portion tortellini into serving bowls, top with parmesan cheese, and serve warm.
Equipment Recommendations
Notes
- Pasta variations: Tortellini can be substituted with any flavor of refrigerated, frozen, or dried tortellini or ravioli.
- Pesto: ¾ cup of pesto = about 6 to 7 ounces
- Grating parmesan cheese: Freshly grated parmesan cheese is best. Pre-grated cheeses are coated in anti-clumping powders that prevent even melting and add a grainy texture.
- Storage: Leftovers will keep for 3 or more days in a sealed container in the refrigerator and reheat well. Leftovers can also be served cold.
looks delicious. I’m gonna make it tonight.
I like this recipe. It's fast, tasty, and it uses up leftover chicken.