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Tortellini with Veggies and Spinach Pesto


· 20 ounce frozen cheese filled tortellini

· 1 tablespoon olive oil

· 1 bunch asparagus, cut into 2 in pieces

· 8 ounces cherry tomatoes, whole or cut in half

· 2 teaspoons garlic paste

· 1/3 cup spinach pesto SEE BELOW FOR RECIPE

· 1 tablespoon Italian Café Seasoning

· ½ teaspoon salt

· 1/8 teaspoon pepper

· 1 pinch red pepper flakes

· ½ cup grated parmesan cheese


1. Cook pasta according to package directions. Drain but reserve 1 cup of cooking water.

2. Heat olive oil in a large skillet over medium heat. Cook asparagus about 3 minutes, then add cherry tomatoes and cook an additional 3 minutes until the asparagus is tender.

3. Add the cooked tortellini, reserved water, pesto, garlic, Italian café seasoning, salt, pepper, and red pepper flakes to the pan. Stir to combine.

4. Simmer for a few minutes until heated through. Add parmesan cheese and stir.

5. Serve immediately.


Spinach Pesto


· 3 cups spinach

· 1 teaspoon minced garlic

· 1/3 cup pine nuts

· 2 tablespoons grated parmesan cheese

· ½ teaspoon salt

· 1 cup olive oil

· ½ lemon, juiced


1. In the bowl of a food processor or a blender add spinach, garlic, pine nuts, cheese, and salt. Pulse until combined.

2. Slowly drizzle in the olive oil while pulsing.

3. Add in lemon juice and salt. Pulse one more time.

4. Store pesto in an airtight jar in the fridge for up to 1 month.


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