Tortellini Pesto Recipe

Toast Nuts (optional)

Place pine nuts in a dry skillet over medium heat. Toast, stirring frequently, until fragrant and lightly golden (about 2–3 minutes). Remove from heat and let cool slightly.

In a food processor or high-speed blender, combine basil leaves, toasted pine nuts (or raw if you skipped toasting), garlic cloves, 1 tablespoon grated parmesan, and 1 teaspoon kosher salt. Pulse to chop the solids before adding oil.

With the processor running, slowly stream in 1 cup extra-virgin olive oil until the mixture emulsifies and reaches a smooth but slightly textured sauce. Stop and scrape down the bowl as needed. Taste and season with remaining kosher salt and freshly ground black pepper to preference. Add lemon juice and pulse once to combine.

If the pesto is too thick for tossing, add 1–2 tablespoons additional olive oil or 1–2 tablespoons of reserved pasta cooking water to loosen. Set aside at room temperature.

Bring a large pot of salted water to a rolling boil (about 4 quarts water, 1–2 tablespoons kosher salt). Add the cheese tortellini and cook according to package instructions until al dente (usually 3–5 minutes for fresh/refrigerated tortellini). Stir occasionally to prevent sticking.

About 1 minute before the tortellini is done, add the baby spinach to the pot to wilt quickly, then drain the tortellini and spinach in a colander, reserving 1/2 cup of the pasta cooking water.

Return the drained tortellini and wilted spinach to the still-warm pot or to a large mixing bowl. Add 3/4 cup of the prepared pesto and 2–3 tablespoons of the reserved pasta water. Gently toss to coat the tortellini evenly. Add more pesto or pasta water as needed to reach desired sauciness.

Add halved cherry tomatoes and toss briefly just to combine (the residual heat will warm the tomatoes without making them mushy). If desired, drizzle 1 tablespoon olive oil and sprinkle red pepper flakes for a touch of heat.

Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed. Stir in grated parmesan (about 1/2 to 3/4 cup) so it melts into the sauce and creates a creamier texture.

Transfer to serving bowls or a platter. Garnish with remaining toasted pine nuts, extra grated parmesan, and a light grind of black pepper.