Spring Tortellini with Pesto
Brighten your table with this vibrant Spring Tortellini with Pesto, a dish that perfectly captures the essence of the season. This quick and easy pasta recipe features tender cheese tortellini tossed in a homemade basil pesto made with Parmesan, garlic, pine nuts, and silky olive oil. Fresh spring vegetables, including crisp-tender asparagus, sweet peas, and juicy cherry tomatoes, add a pop of color and flavor, while a hint of lemon zest elevates the dish with a refreshing citrusy finish. In just 30 minutes, you’ll have a delightful, crowd-pleasing meal that’s perfect for weeknight dinners or springtime celebrations. Serve with a sprinkle of extra Parmesan and a pinch of red pepper flakes for added flair. This seasonal masterpiece is as delicious as it is stunning!
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Recipe Information
Ingredients
- 12 oz Cheese tortellini
- 2 cups Fresh basil leaves
- 1 cup Grated Parmesan cheese
- 0.25 cup Pine nuts
- 2 none Garlic cloves
- 0.33 cup Extra virgin olive oil
- 0.5 tsp Salt
- 1 bunch Asparagus, trimmed and cut into 2-inch pieces
- 1 cup Frozen peas
- 1 cup Cherry tomatoes, halved
- 1 tsp Lemon zest
- 0.25 tsp Crushed red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the cheese tortellini according to the package instructions. Reserve 1/2 cup of the pasta cooking water, then drain the tortellini and set aside.
While the tortellini is cooking, prepare the pesto. In a food processor, combine fresh basil leaves, Parmesan cheese, pine nuts, garlic cloves, and salt. Pulse several times to combine and break down the ingredients.
With the food processor running, slowly drizzle in the olive oil until the pesto is smooth and well-blended. Taste and adjust seasoning as needed. Set aside.
In the same pot used to cook the tortellini, bring water to a simmer and blanch the asparagus for 2-3 minutes, until bright green and tender-crisp. Add the frozen peas to the pot during the last 30 seconds of cooking. Drain and set aside.
In a large mixing bowl, combine the cooked tortellini, asparagus, peas, cherry tomatoes, and pesto. Toss gently to coat all ingredients evenly.
If needed, add a splash of the reserved pasta cooking water to thin out the pesto and help it coat the pasta better.
Sprinkle the dish with lemon zest and an optional pinch of crushed red pepper flakes for a touch of heat.
Serve immediately, garnished with additional grated Parmesan cheese if desired.
Nutrition Facts
Calories |
2112 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.4 g | 181% | |
| Saturated Fat | 37.8 g | 189% | |
| Polyunsaturated Fat | 12.7 g | ||
| Cholesterol | 189 mg | 63% | |
| Sodium | 1908 mg | 83% | |
| Total Carbohydrate | 151.6 g | 55% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 15.3 g | ||
| Protein | 83.8 g | 168% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1436 mg | 110% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 1590 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
