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Pesto Tortellini

Cheese tortellini tossed with fresh spinach, cherry tomatoes, and homemade basil pesto topped with Parmigiano-Reggiano cheese and toasted pine nuts, Enjoy!
Course: Entrée
Cuisine: American, Italian
Servings: 2

Ingredients

BASIL PESTO:

  • 2 c. fresh basil leaves packed
  • 1/2 c. freshly grated Parmigiano-Reggiano or Romano cheese
  • 1/2 c. extra virgin olive oil
  • 1/3 c. toasted pine nuts or walnuts plus more for garnish
  • 3 med. garlic cloves minced
  • kosher salt and freshly ground black pepper to taste

PASTA:

  • 1 (20 oz.) pkg. fresh or frozen cheese tortellini
  • 1 c. baby spinach
  • 1 c. halved cherry tomatoes

Instructions

  • BASIL PESTO: Place the basil and pine nuts in a food processor; cover with the lid and pulse a few times. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
  • Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste. Makes 1 1/2 cups
  • PASTA: Bring a large pot of salted water to a boil. Cook tortellini according to package directions. Reserve 1/2 cup pasta water then drain the tortellini and return to the pot.
  • Add 3/4 cup pesto and spinach to the pot tossing until evenly coated. Add some pasta water to thin the sauce as needed. Taste, adding salt and pepper if needed. Gently stir in tomatoes.
  • Serve warm or cold topped with freshly grated Parmigiano-Reggiano cheese and toasted pine nuts if desired.