Quick Pesto Tortellini for Busy Weeknights: Comfort in Minutes

 This Pesto Tortellini is a bright, creamy, and comforting pasta dish that balances cheesy tortellini with fresh basil pesto and tender wilted spinach. The sauce clings to each little pasta pouch, giving every bite a burst of herb and Parmesan. It’s special because it feels a little fancy but comes together faster than takeout.

If you want another fast pesto pasta idea for a weeknight, try the 25-minute fresh pesto linguine for a slightly different take on basil and garlic.

Why You’ll Love This Recipe

• Ready in about 20 minutes
• Uses simple, common ingredients
• Kid-friendly and great for last‑minute dinners
• Easy to adapt for vegetarians or gluten-free diets

Ingredients of Pesto Tortellini

• 12 oz cheese tortellini, refrigerated or frozen
• 4 cups fresh spinach, packed
• 1/2 cup basil pesto, store-bought or homemade
• 1/4 cup fresh grated Parmesan cheese, plus more for serving
• 1 Tbsp olive oil
• 1 small clove garlic, minced (optional)
• 1/4 cup reserved pasta cooking water
• Salt and black pepper, to taste
• 2 Tbsp pine nuts or toasted walnuts, optional for crunch
• Zest of 1/2 lemon, optional bright finish

(If you like, group components: For the pasta: tortellini, olive oil, garlic. For finish: pesto, Parmesan, spinach.)

Step-by-Step Instructions of Pesto Tortellini

1. Bring a large pot of salted water to a boil and cook the cheese tortellini according to package directions until al dente.
2. Warm the olive oil in a large skillet over medium heat and sauté the minced garlic 30–45 seconds until fragrant (do not brown).
3. Add the fresh spinach to the skillet and cook, tossing, until just wilted, about 1–2 minutes.
4. Reserve 1/4 cup of the hot pasta water, then drain the tortellini.
5. Add the drained tortellini to the skillet with the spinach and stir to combine.
6. Spoon in the basil pesto and pour in the reserved pasta water; toss gently so the pesto coats the tortellini. Heat through for 1–2 minutes.
7. Stir in the grated Parmesan and lemon zest, then season with salt and black pepper to taste.
8. Plate the tortellini and finish with extra Parmesan and toasted pine nuts if using.

Tips for Success

• Use reserved pasta water to loosen the sauce the starch helps it cling.
• Don’t overcook the spinach; it should just wilt to keep color and texture.
• Taste and adjust salt after adding pesto, since pesto can be salty.
• If using frozen tortellini, add a minute or two to the cook time and skip thawing.

Substitutions & Variations of Pesto Tortellini

To Make It Vegan/Gluten-Free:

• Vegan: Use dairy-free pesto or make pesto without cheese, swap Parmesan for nutritional yeast, and choose vegan tortellini or filled pasta alternatives.
• Gluten-Free: Use gluten-free tortellini or gnocchi; check pesto labels for gluten cross-contamination.

Variations:

• Add cooked chicken, shrimp, or crispy tofu for more protein.
• Stir in sun-dried tomatoes or roasted red peppers for sweet-tart notes.
• Swap spinach for arugula for a peppery bite.
• Mix in white beans for extra fiber and a creamy texture.

Storage Instructions of Pesto Tortellini

Refrigerator:

• Store leftovers in an airtight container for up to 3–4 days. Reheat gently in a skillet with a splash of water or broth to revive the sauce.

Freezer:

• Not ideal for long-term freezing (pasta texture changes), but you can freeze only the pesto in an ice cube tray for up to 3 months and toss fresh cubes into cooked pasta later.

Make-Ahead:

• Cook the tortellini and store sauce separately. Reheat together just before serving. Chop spinach ahead of time to speed assembly.

Frequently Asked Questions (FAQ) of Pesto Tortellini

Can I use other pasta instead of tortellini?

• Yes ravioli, gnocchi, or short pasta like penne work well. Adjust cook time as needed.

How do I stop the pesto from tasting too salty?

• Stir in pesto last and taste before adding extra salt. You can also add a squeeze of lemon to balance saltiness.

Can I freeze leftovers?

• You can refrigerate leftovers for a few days, but freezing cooked tortellini will affect texture. Freeze pesto separately if you plan ahead.

Final Thoughts

Pesto Tortellini is the kind of weeknight winner that feels homemade without a long fuss fast, tasty, and flexible. It will make your kitchen smell like basil and toasted nuts, and it’s easy to tweak for whatever you have on hand. Try this recipe tonight, then come back and tell me how it went leave a comment and give it a star rating so others can find this quick favorite.

Quick Pesto Tortellini for Busy Weeknights

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A bright, creamy, and comforting pasta dish that balances cheesy tortellini with fresh basil pesto and tender wilted spinach, ready in about 20 minutes.

• Total Time: 20 minutes
• Yield: 4 servings

Ingredients

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• 12 oz cheese tortellini, refrigerated or frozen
• 4 cups fresh spinach, packed
• 1/2 cup basil pesto, store-bought or homemade
• 1/4 cup fresh grated Parmesan cheese, plus more for serving
• 1 Tbsp olive oil
• 1 small clove garlic, minced (optional)
• 1/4 cup reserved pasta cooking water
• Salt and black pepper, to taste
• 2 Tbsp pine nuts or toasted walnuts, optional for crunch
• Zest of 1/2 lemon, optional bright finish

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Instructions

1. Bring a large pot of salted water to a boil and cook the cheese tortellini according to package directions until al dente.
2. Warm the olive oil in a large skillet over medium heat and sauté the minced garlic for 30–45 seconds until fragrant (do not brown).
3. Add the fresh spinach to the skillet and cook, tossing, until just wilted, about 1–2 minutes.
4. Reserve 1/4 cup of the hot pasta water, then drain the tortellini.
5. Add the drained tortellini to the skillet with the spinach and stir to combine.
6. Spoon in the basil pesto and pour in the reserved pasta water; toss gently so the pesto coats the tortellini. Heat through for 1–2 minutes.
7. Stir in the grated Parmesan and lemon zest, then season with salt and black pepper to taste.
8. Plate the tortellini and finish with extra Parmesan and toasted pine nuts if using.

Notes

Use reserved pasta water to loosen the sauce. Don’t overcook the spinach; it should just wilt. Taste and adjust salt after adding pesto.

• Author: soukaina
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian