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Spinach Walnut Pesto With Tortellini is a weeknight favorite. The pesto is packed with nutrients, flavor and it pairs like a dream with the tortellini asparagus mix. The family will be requesting this one often!
Why You Need To Try This Pesto With Tortellini
This pesto is not your average pesto, it’s full of bright flavors from cilantro, nutrients from spinach and walnuts. You can skip the expensive pine nuts. The pesto by itself is incredible,9 but paired with the tortellini it really shines. This is such a feel good meal. My husband requests it often. It is hearty, comforting and full of feel good ingredients.
Ingredients Needed
Tortellini. Pre-prepared so all you need to do is boil the water and make! I like to get the spinach stuffed tortellini. We will need about 2 1/2 cups for this recipe. If you use a smaller amount, you may have some pesto leftover.
Asparagus. This is optional. It will be blanched and offer a nice little crunch to the dish.
Sun Dried Tomatoes. The kind in oil.
Olive Oil. A high quality type.
Cilantro. Fresh. For the pesto.
Parmesan. Pecorino will work great or you can make this vegan by using nooch.
Lemon. Fresh lemon juice
Walnuts. raw
Seasoning. Red pepper flakes, oregano, salt, pepper.
Fresh Garlic.
How To Make This Recipe
Step one. Add all the pesto ingredients to a food processor and blitz until blended well and the walnuts are broken down. Feel free to add more olive oil if you’d like to thin it out or it the pesto is not blending.
Step Two. Chop and clean your asparagus, cut the bitter ends off. Chop into bite size pieces. Boil about 2 cups of water, place the cut asparagus in the water and blanch for about 2 minutes. Drain hot water and set aside. Cook tortellini according to package. This typically goes quick!
Step three. Add the tortellini, sun dried tomatoes and blanched asparagus to a large serving bowl Add in the pesto as much as you’d prefer. Serve and enjoy!
Recipe FAQ’s
You can make the pesto for other great dishes as well! I love to pair it with my Blackened Shrimp.
Yes, you can sub nutritional yeast for the cheese.
You can refrigerate for up to 5 days in an airtight container. You can also freeze for up to 2 months.
It is great with eggs, on crackers, or spread on sandwiches.
Other Pasta Recipes To Try
If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.
Pesto With Tortellini
Ingredients
For The Spinach Walnut Pesto
- ⅓ cup walnuts
- ⅓ cup olive oil
- 2½ tbsp lemon juice
- ¼ cup pecorino or parmesan , *
- ¼ tsp red pepper flakes
- ½ tbsp dried oregano
- ½ tsp salt
- 3 cup fresh spinach
- ¼ cup fresh cilantro, *basil will also work
- 2 chopped cloves of garlic
For The Tortellini
- 20 oz pre prepared tortellini , *
- 1 lb fresh asparagus
- ¼ cup sun dried tomato , in oil
Instructions
- Cut about 1 to 2 inches off of the cilantro. Add all the pesto ingredients to a food processor and blitz until blended well and the walnuts are broken down. Feel free to add more olive oil if you'd like to thin it out or it the pesto is not blending. Set aside.
- Rinse and chop asparagus, cut the bitter ends off (about 1 – inches of the yellowish stem) Chop into bite size pieces. Boil about 2 cups of water, place the cut asparagus in the water and blanch for about 2 minutes. Drain hot water and set aside. While this is happening boil water for tortellini. Cook tortellini according to package. This typically goes quick!
- Add the tortellini, sun dried tomatoes and blanched asparagus to a large serving bowl. Add in the pesto as much as you'd prefer. Mix together well, ensuring the pesto is evenly spread throughout using tongs or serving utensils. Serve and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was good! I don’t think I’ll add the asparagus next time but I’m just weird with asparagus is certain dishes. The pesto is delicious so I’ll be using that for other recipes as well! Definitely will make again!
Hi Myke!
thrilled to hear you enjoyed this! The pesto is by far the best part of the recipe IMO. Thank you for coming back to let me know.
made this vegan with kitehill eggless/dairy-free spinach tortellini (found at Whole Foods) and nutritional yeast. It was fresh and fabulous.
Hi Sharon! Wow, I need to try that tortellini – i love kite hill! Thanks for coming back to let me know you enjoyed it. xoxo
About how many cups of pesto does this make?
Great question! It’s about 1.5 to 1.75 ish cups depending on how thick you prefer it (extra olive oil or not)