Pesto With Tortellini

5 from 1 vote
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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!

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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

Pesto With Tortellini ingredients on a counter in bowls.

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!

Tortellini with pesto in a white bowl up close.

Recipe FAQ’s

You can make the pesto for other great dishes as well! I love to pair it with my Blackened Shrimp.

Can I make the pesto vegan?

Yes, you can sub nutritional yeast for the cheese.

How long will this keep?

You can refrigerate for up to 5 days in an airtight container. You can also freeze for up to 2 months.

What can I do with my extra pesto?

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
5 from 1 vote

Pesto With Tortellini

Spinach Walnut Pesto With Tortellini is a weeknight favorite. The pesto is packed with nutrients and flavor and it pairs like a dream with the tortellini asparagus mix. The family will be requesting this one often! Ready in 20 minutes.
Prep: 10 minutes
Cook: 10 minutes
Servings: 6

Ingredients 

For The Spinach Walnut Pesto

  • cup walnuts
  • cup olive oil
  • 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

*To make pesto vegan, use nutritional yeast in place of. You will also need to add more salt to taste. 
*about 2 1/2 cups = 20 ounces. If you want to make less, simply use less pesto and asparagus in the recipe. 

Nutrition

Calories: 491kcal | Carbohydrates: 49g | Protein: 20g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Cholesterol: 39mg | Sodium: 691mg | Potassium: 438mg | Fiber: 7g | Sugar: 6g | Vitamin A: 2122IU | Vitamin C: 13mg | Calcium: 229mg | Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 10 minutes
Cook Time: 10 minutes
Course: Main Course
Cuisine: American
Servings: 6
Calories: 491
Keyword: 20 minute, dinner
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6 Comments

  1. 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!

    1. 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.

  2. 5 stars
    made this vegan with kitehill eggless/dairy-free spinach tortellini (found at Whole Foods) and nutritional yeast. It was fresh and fabulous.

    1. 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

    1. Great question! It’s about 1.5 to 1.75 ish cups depending on how thick you prefer it (extra olive oil or not)