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!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

In a large mixing bowl, combine the cooked tortellini, asparagus, peas, cherry tomatoes, and pesto. Toss gently to coat all ingredients evenly.

Step 6

If needed, add a splash of the reserved pasta cooking water to thin out the pesto and help it coat the pasta better.

Step 7

Sprinkle the dish with lemon zest and an optional pinch of crushed red pepper flakes for a touch of heat.

Step 8

Serve immediately, garnished with additional grated Parmesan cheese if desired.

Nutrition Facts

Serving size	(1119.8g)

Amount per serving	% Daily Value*
Calories	2112.0

Total Fat 141.4g	0%
Saturated Fat 37.8g	0%
Polyunsaturated Fat 12.7g
Cholesterol 188.9mg	0%
Sodium 1907.8mg	0%
Total Carbohydrate 151.6g	0%
Dietary Fiber 18.6g	0%
Total Sugars 15.3g
Protein 83.8g	0%

Vitamin D 0IU	0%
Calcium 1436.0mg	0%
Iron 15.1mg	0%
Potassium 1590.0mg	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: 57.5%

Protein: 15.1%

Carbs: 27.4%