Whole30 Tortellini with Pesto
Elevate your Whole30 meal plan with this inventive 'Whole30 Tortellini with Pesto' recipe that transforms classic Italian comfort food into a wholesome, grain-free delight. Crafted with a dough made from almond flour and tapioca starch, these tender tortellini are stuffed with a creamy zucchini and cashew filling, making them both nutritious and dairy-free. A vibrant, nutty basil pesto ties the dish together, featuring soaked cashews, olive oil, and nutritional yeast for a burst of flavor without compromising your Whole30 goals. Ready in under an hour, this recipe is perfect for serving as a satisfying dinner or an impressive dish for guests. Whether you're following a Whole30 regimen or simply seeking a fresh take on pasta night, this recipe delivers delicious results every time.
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Recipe Information
Ingredients
- 1 cup Almond flour
- 1 cup Tapioca starch
- 3 large Eggs
- 1 medium Zucchini (for filling)
- 1 cup Cashews (soaked, for filling and pesto)
- 4 tablespoons Lemon juice
- 3 cloves Garlic
- 2 cups Fresh basil leaves
- 1 cup Olive oil
- 2 tablespoons Nutritional yeast
- 1 teaspoon Sea salt
- 2 tablespoons Water
Instructions
In a large bowl, mix almond flour and tapioca starch together. Create a well in the center and crack the eggs into it.
Using a fork or your hands, mix the eggs into the flour mixture until a dough forms. Knead for 2-3 minutes until smooth. Wrap the dough in plastic wrap and let it sit for 10 minutes.
While the dough is resting, prepare the filling. Grate the zucchini and squeeze out excess moisture using a cheesecloth or clean kitchen towel.
In a blender or food processor, blend soaked cashews (1/2 cup), 2 tablespoons of lemon juice, 1 garlic clove, zucchini, and 1/4 teaspoon of salt. Add water as needed to make a creamy filling.
Roll the dough thin on a floured surface using additional tapioca starch to prevent sticking. Cut into small squares (about 2 inches by 2 inches).
Place a small dollop of filling in the center of each square, fold into a triangle, and then pinch the corners together to form a tortellini shape.
Bring a pot of salted water to a gentle boil and cook the tortellini in batches for 1-2 minutes or until they float to the surface. Remove with a slotted spoon.
To make the pesto, blend the remaining soaked cashews, basil leaves, olive oil, nutritional yeast, remaining lemon juice, and garlic in a food processor until smooth. Add salt to taste.
Toss the cooked tortellini with the pesto sauce and serve immediately, garnished with fresh basil if desired.
Nutrition Facts
Calories |
4626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 353.5 g | 453% | |
| Saturated Fat | 54.8 g | 274% | |
| Polyunsaturated Fat | 21.2 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2587 mg | 112% | |
| Total Carbohydrate | 307.5 g | 112% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 27.7 g | ||
| Protein | 78.1 g | 156% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 494 mg | 38% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 2184 mg | 46% | |
*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.
