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!
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.
Tortellini can be substituted with any flavor of refrigerated or frozen tortellini or ravioli.
¾ cup of pesto = about 6 to 7 ounces
Freshly grated parmesan cheese is best. Pre-grated cheeses are coated in anti-clumping powders that prevent even melting and add a grainy texture.
Leftovers will keep for 3 or more days in a sealed container in the refrigerator and reheat well. Leftovers can also be served cold.