Pesto Tortellini Pasta

An easy 10 minute pesto tortellini pasta featuring cheese tortellini covered in fresh pesto sauce, sundried tomatoes, and roasted pine nuts. It's simple and delicious!

Course Main Course

Cuisine Italian

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Calories 686kcal

Author Whitney Wright

Ingredients

24 oz cheese filled tortellini
3/4 cup basil pesto (a 6 oz jar of pesto is equivalent to 3/4 cup)
1 cup sundried tomatoes drained and chopped (an 8.5 oz jar will give you 1 cup)
1/3 cup roasted pine nuts
1 cup baby spinach chopped, optional

Instructions

Cook the tortellini according to package directions. Drain and transfer the tortellini to a large bowl.
Add the pesto and sundried tomatoes to the large bowl. Gently toss to coat. Add the chopped spinach (if using) and toss again. Season with salt and pepper, to taste.
Sprinkle the pine nuts overtop and serve.

Notes

Add a tablespoon or two of olive oil to the finished pasta dish if you think it needs it.

Store leftover pesto tortellini pasta in an airtight container in the fridge for 3-4 days. You may want to add extra pesto sauce when reheating the pasta to keep the pasta saucy.

Nutrition facts are based on 1 serving.

Nutrition