Whole30 Tortellini with Pesto
Discover the ultimate paleo and Whole30 twist on a classic Italian favorite with this Whole30 Tortellini with Pesto recipe. Made entirely grain-free, the tender tortellini dough combines almond flour and tapioca starch, filled with a creamy zucchini-cashew mixture that’s both dairy-free and packed with flavor. Each lovingly crafted pasta bite is then tossed in a luscious homemade cashew-basil pesto, bursting with fresh herbs, garlic, and zesty lemon. Perfect for those following Whole30, paleo, or gluten-free lifestyles, this dish is not only wholesome but also deceptively comforting. Ready in under an hour, it’s ideal for a quick weeknight dinner or an impressive clean-eating meal to share. Indulgently satisfying and completely guilt-free, this recipe is a must-try for pasta lovers seeking a healthier take!
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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
Directions
Step 1
In a large bowl, mix almond flour and tapioca starch together. Create a well in the center and crack the eggs into it.
Step 2
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.
Step 3
While the dough is resting, prepare the filling. Grate the zucchini and squeeze out excess moisture using a cheesecloth or clean kitchen towel.
Step 4
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.
Step 5
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).
Step 6
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.
Step 7
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.
Step 8
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.
Step 9
Toss the cooked tortellini with the pesto sauce and serve immediately, garnished with fresh basil if desired.
Nutrition Facts
| Serving size | (1214.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4625.6 |
| Total Fat 353.5g | 0% |
| Saturated Fat 54.8g | 0% |
| Polyunsaturated Fat 21.2g | |
| Cholesterol 558mg | 0% |
| Sodium 2586.9mg | 0% |
| Total Carbohydrate 307.5g | 0% |
| Dietary Fiber 23.0g | 0% |
| Total Sugars 27.7g | |
| Protein 78.1g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 494.0mg | 0% |
| Iron 24.3mg | 0% |
| Potassium 2184.2mg | 0% |
Source of Calories