Paleo Tortellini with Pesto

Indulge in the wholesome flavors of this *Paleo Tortellini with Pesto*, a grain-free, dairy-free twist on an Italian classic! Made with a tender almond and tapioca flour pasta dough and filled with creamy homemade cashew ricotta, these delicate tortellini are as satisfying as they are healthy. Tossed in a vibrant basil pesto bursting with the nutty richness of pine nuts and the savory depth of nutritional yeast, every bite is packed with fresh and aromatic flavors. Perfect for those following a paleo or clean-eating lifestyle, this recipe comes together in under an hour and is a showstopper for weeknight dinners or special occasions. Serve up this guilt-free comfort food for a meal that’s as nourishing as it is delicious!

Nutriscore Rating: 72/100

Prep Time:40 mins

Cook Time:15 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 cups Almond flour
• 1 cup Tapioca flour
• 3 large Eggs
• 2 tablespoons Olive oil
• 1 cup Cashews
• 2 tablespoons Lemon juice
• 1 teaspoon Garlic powder
• 2 cups Fresh basil leaves
• 1 cup Pine nuts
• 2 tablespoons Nutritional yeast
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 0.25 cup Warm water
• 2 small Garlic cloves

Directions

Step 1

Start by preparing the pasta dough. Mix the almond flour and tapioca flour in a large bowl. Make a well in the center, then add the eggs and olive oil. Knead the mixture until it forms a smooth dough. Wrap the dough in plastic wrap and let it rest for 20 minutes.

Step 2

Prepare the cashew ricotta filling while the dough is resting. Soak the cashews in warm water for 30 minutes, then drain. In a blender or food processor, combine the soaked cashews, lemon juice, garlic powder, 2 tablespoons of water, and a pinch of salt. Blend until smooth and set aside.

Step 3

Make the pesto sauce. Combine basil leaves, pine nuts, nutritional yeast, garlic cloves, olive oil, and a pinch of salt and pepper in a food processor or blender. Blend until smooth and creamy, then adjust seasoning as needed. Set aside.

Step 4

After the dough has rested, roll it out between two sheets of parchment paper to about 1/16-inch thick. Use a round cutter (around 3 inches in diameter) to cut out circles in the dough.

Step 5

Place a small dollop (about 1/2 teaspoon) of cashew ricotta in the center of each dough circle. Fold each circle in half to form a semi-circle, pressing the edges together to seal. Then, wrap the semi-circle around your finger and press the two ends together to form a tortellini shape. Repeat with the remaining dough and filling.

Step 6

Bring a large pot of salted water to a gentle boil. Add the tortellini and cook for 3-4 minutes, or until they float to the surface. Use a slotted spoon to transfer them to a plate.

Step 7

Toss the cooked tortellini with the prepared pesto sauce until evenly coated. Serve immediately and garnish with additional basil or pine nuts if desired.

Nutrition Facts

Serving size	(899.7g)

Amount per serving	% Daily Value*
Calories	3729.6

Total Fat 291.5g	0%
Saturated Fat 34.5g	0%
Polyunsaturated Fat 58.9g
Cholesterol 558mg	0%
Sodium 1431.7mg	0%
Total Carbohydrate 220.8g	0%
Dietary Fiber 34.5g	0%
Total Sugars 23.6g
Protein 107.0g	0%

Vitamin D 123IU	0%
Calcium 670.4mg	0%
Iron 29.3mg	0%
Potassium 2176.6mg	0%

*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.

Source of Calories

Fat: 66.7%

Protein: 10.9%

Carbs: 22.4%