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Fresh Pesto Tortellini Primavera

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A quick and vibrant vegetable pasta dish featuring fresh homemade pesto, tender cheese tortellini, and crisp-tender spring vegetables. Perfect for a light, flavorful meal in under 30 minutes.

Ingredients

Scale
  • 12 oz fresh or refrigerated cheese tortellini
  • 2 cups packed fresh basil leaves (about 50 g), washed and dried
  • 1/4 cup pine nuts (30 g), lightly toasted
  • 2 cloves garlic, minced
  • 1/2 cup freshly grated Parmesan cheese (50 g)
  • 1/3 cup extra virgin olive oil (80 ml)
  • 1 cup cherry tomatoes (150 g), halved
  • 1 cup asparagus tips (130 g), trimmed and cut into 1-inch pieces
  • 1 medium zucchini (about 150 g), sliced into half-moons
  • 1/2 cup frozen peas (75 g), thawed
  • 1 small red bell pepper, diced
  • Juice of half a lemon
  • Salt and pepper to taste
  • Optional: pinch of crushed red pepper flakes

Instructions

  1. Make the pesto: In a food processor, combine basil leaves, toasted pine nuts, minced garlic, and grated Parmesan. Pulse to break down ingredients. While processing, slowly drizzle in olive oil until smooth. Season lightly with salt and set aside.
  2. Prepare the vegetables: Wash and cut asparagus into 1-inch pieces, halve cherry tomatoes, slice zucchini into half-moons, dice red bell pepper, and thaw peas.
  3. Cook the tortellini: Bring a large pot of salted water to a rolling boil. Add tortellini and cook 3-5 minutes until al dente. Drain, reserving 1/2 cup pasta water.
  4. Sauté the vegetables: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add asparagus, zucchini, and bell pepper; cook about 3 minutes until tender-crisp. Add cherry tomatoes and peas; cook 2 more minutes until warmed through.
  5. Combine pasta and veggies: Add drained tortellini to skillet with vegetables. Pour in pesto and lemon juice. Toss gently to coat. Add reserved pasta water a tablespoon at a time if mixture seems dry.
  6. Season and serve: Adjust salt, pepper, and optional crushed red pepper flakes. Serve immediately, garnished with extra Parmesan or fresh basil if desired.

Notes

Toast pine nuts to enhance flavor. Avoid overcooking vegetables to keep them crisp-tender. Reserve pasta water to adjust sauce consistency. Pesto can be made up to 3 days ahead and stored with a thin layer of olive oil on top. For gluten-free, swap tortellini with gluten-free pasta. For dairy-free, omit Parmesan or use nutritional yeast and dairy-free pesto.

Nutrition

Keywords: pesto, tortellini, primavera, vegetable pasta, fresh basil, quick dinner, easy pasta, spring recipe, vegetarian

Find it online: https://yumnode.com/fresh-pesto-tortellini-primavera-recipe-easy-vibrant-vegetable-pasta/