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)
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.
Notes
- You can swap in other spring veggies like zucchini or spinach.
- For a heartier meal, add cooked chicken or shrimp.
- Use homemade or store-bought pesto depending on your preference.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1¼ cups
- Calories: 390
- Sugar: 4g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 35mg
