If you’re searching for the ultimate spring pasta that looks gorgeous on the plate and comes together in a snap, let me introduce you to Spring Pesto Tortellini. This colorful, flavor-packed dish is perfect when asparagus and peas are at their sweetest, bright basil pesto fills the air with fragrance, and every cheesy bite of tortellini tastes like a fresh celebration. It’s an easy weeknight wonder or a standout dinner party star, with each ingredient singing in perfect harmony.

Spring Pesto Tortellini Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Spring Pesto Tortellini lies in its simple yet essential ingredients. Each one brings a splash of color, a boost of flavor, or that perfect pop of texture, creating a meal that truly tastes like springtime in a bowl.

Olive oil: Adds a silky richness that helps sauté the cherry tomatoes and keeps flavors melding wonderfully.
Asparagus: Choose fresh, crisp stalks for a juicy, sweet crunch and vibrant green color.
Frozen peas: These tiny gems bring sweetness and a lovely pop; thaw for tenderness.
Cherry tomatoes: Halved juicy tomatoes add a tangy burst and lovely color contrast.
Refrigerated cheese tortellini: Pillowy pasta pockets bursting with cheese—not only delicious, but a real time-saver too.
Basil pesto: This is your flavor bomb—herby, aromatic, and perfectly rich; homemade or store-bought both work like a charm.
Grated Parmesan cheese: Provides a salty, nutty topping that melts into the sauce for a decadent finish.
Salt and pepper: A sprinkle of each wakes up all the fresh flavors beautifully.
Fresh basil (optional): A few leaves on top bring a pop of color and an extra hit of fresh basil fragrance.

How to Make Spring Pesto Tortellini

Step 1: Cook the Tortellini and Veggies

Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package instructions. During the last 2 minutes, toss in the asparagus and peas—they’ll cook quickly and keep that gorgeous green color while turning perfectly crisp-tender.

Step 2: Sauté the Cherry Tomatoes

While the pasta cooks, let’s build the flavor base: heat the olive oil in a large skillet over medium heat. Slide in the halved cherry tomatoes and give them a quick sauté for about 2 to 3 minutes. You want them just softened and juicy, without losing their shape.

Step 3: Combine Everything

Once your tortellini and veggies are ready, drain them well, making sure to reserve about 1/4 cup of the starchy cooking water (this is magic for the sauce!). Add the tortellini, asparagus, and peas directly to the skillet with the tomatoes.

Step 4: Add Pesto and Toss

Now the best part—spoon in the basil pesto and that reserved cooking water, then toss everything together until each piece is deliciously coated. Watch as the pesto clings to the tortellini and veggies, turning the whole skillet vivid green and impossibly tempting. Season well with salt and pepper.

Step 5: Finish and Serve

Take the Spring Pesto Tortellini off the heat, divide among bowls or plates, and shower with grated Parmesan. For a final bit of springtime magic, add a scatter of fresh basil on top. Serve warm and enjoy every bite!

How to Serve Spring Pesto Tortellini

Garnishes

A sprinkle of freshly grated Parmesan and a handful of torn basil leaves make the flavors pop and give your Spring Pesto Tortellini that irresistible homemade look. If you want to gild the lily, zest a little lemon on top for extra brightness.

Side Dishes

This cheerful tortellini shines alongside a peppery arugula salad, crusty garlic bread, or even roasted spring veggies like carrots or radishes. Simple sides let the vibrant, herby flavors of the pasta really stand out.

Creative Ways to Present

Serve Spring Pesto Tortellini in shallow bowls for a rustic family-style meal, or pile it high on a platter and top with extra basil for a centerpiece-worthy dish. For potlucks or picnics, try serving it at room temperature as a pasta salad—it’s a showstopper every way.

Make Ahead and Storage

Storing Leftovers

Leftover Spring Pesto Tortellini can be cooled and packed into an airtight container, then tucked into the fridge where it will keep happily for up to 3 days. The flavors deepen overnight, so tomorrow’s lunch is extra special!

Freezing

While fresh tortellini and veggies taste best when made fresh, you can freeze cooled, sauced leftovers for up to 1 month. Just note the texture of the veggies may soften a bit after thawing—but it’s still absolutely delicious for speedy lunches.

Reheating

To reheat, just warm gently on the stovetop or in the microwave, adding a splash of water or extra pesto to loosen things up. Stir well to recombine the sauce and serve piping hot, with more Parmesan, of course!

FAQs

Can I use dried or frozen tortellini instead of refrigerated?

Absolutely! If using dried or frozen tortellini, simply adjust the cooking time according to the package instructions and proceed with the recipe as usual. The result is still a fantastic Spring Pesto Tortellini.

What if I don’t have asparagus or peas?

No worries—Spring Pesto Tortellini is wonderfully flexible! Swap in seasonal favorites like zucchini, spinach, or even thin green beans for a fresh twist that suits what’s in your fridge or garden.

Can I make this recipe vegan?

Definitely! Use vegan tortellini (available at many specialty stores), dairy-free pesto, and skip or substitute the Parmesan with a vegan alternative. The results are just as vibrant and tasty.

How can I make this a heartier main dish?

For more staying power, try adding cooked, sliced chicken breast or shrimp right into the skillet. A handful of toasted pine nuts or extra cheese is also a great way to amp things up.

Can I serve Spring Pesto Tortellini cold as a pasta salad?

Yes! This pasta is fantastic served chilled or at room temperature, making it a perfect make-ahead salad for potlucks and picnics. Double the basil and tomatoes for an ultra-fresh, crowd-pleasing dish.

Final Thoughts

There’s just something magical about scooping up a bowl of Spring Pesto Tortellini—it’s cheerful, comforting, and bursting with garden-fresh flavor. If you love quick, beautiful meals, give this one a try and get ready to fall in love with spring flavors all over again!

Spring Pesto Tortellini Recipe

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4.8 from 26 reviews

Author: Emma
Total Time: 20 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Indulge in the flavors of spring with this vibrant and delicious Spring Pesto Tortellini recipe. Perfect for a quick and satisfying meal, this dish combines cheese tortellini with fresh asparagus, peas, cherry tomatoes, and a flavorful basil pesto sauce.

Ingredients

Scale

Tortellini

1 package (20 ounces) refrigerated cheese tortellini

Vegetables

1 tablespoon olive oil
2 cups asparagus (trimmed and cut into 1-inch pieces)
1 cup frozen peas (thawed)
1 cup cherry tomatoes (halved)

Other

1/3 cup basil pesto
2 tablespoons grated Parmesan cheese
Salt and pepper to taste
Fresh basil for garnish (optional)

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Instructions

Cook Tortellini and Vegetables: Boil a pot of salted water, cook tortellini following package instructions. Add asparagus and peas for the last 2 minutes. Drain, reserving 1/4 cup cooking water.
Sauté Tomatoes: In a skillet, sauté cherry tomatoes in olive oil until softened.
Combine: Add cooked tortellini, asparagus, and peas to the skillet. Stir in pesto and pasta water. Season with salt and pepper.
Serve: Garnish with Parmesan cheese and fresh basil. Serve warm.