Cheese Tortellini with Spinach Basil Pesto
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Servings 4
Ingredients
- 2 cups packed baby spinach
- 1 cup packed fresh basil
- 1/3 cup finely grated Parmigiano-Reggiano Cheese
- 4 tbsp extra virgin olive oil
- 2 tsp fresh lemon juice
- 1 clove of garlic , minced
- sea salt & pepper , to taste
- 2 (8.8 oz) packages of fresh tortellini (or frozen)
Instructions
- Blend the spinach, basil, Parmesan cheese, garlic, lemon juice, and 2 tablespoons of the olive oil in a food processor or blender until nearly smooth, scraping the sides of the blender or food processor with a spatula as necessary.
- With the food processor running, slowly pour the rest of the olive oil in a steady small stream. Stop as necessary to scrape down the sides. Check seasoning and add salt and pepper to taste.
- Cook the tortellini according to package directions. Drain tortellini, reserving 1/2 cup pasta cooking water. Return tortellini to pot, add the pesto and toss to combine. If the pasta seems dry, add a little of the reserved pasta water at a time until the desired consistency is reached.
Notes
Pesto made with basil darkens when exposed to air. Store the pesto either in a 4 oz. sized mason jar with a lid (recommended), or in a small bowl covered tightly with plastic wrap. Make sure that the plastic is in direct contact with the pesto, so as not to let any air in.