Description
This Lunchbox Pesto Tortellini is a quick, nutritious, and flavorful meal packed with fresh greens and cheese-filled tortellini. Perfect for busy days, this recipe works both warm and cold, making it ideal for lunchboxes or a simple dinner.
Ingredients
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1 bag frozen cheese tortellini
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¼ to ⅓ cup olive oil
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2 cups packed fresh baby spinach
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1 cup packed fresh baby kale
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½ teaspoon salt
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1 garlic clove
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¼ cup walnuts
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½ cup Parmesan cheese (plus more for topping)
Instructions
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Cook the frozen tortellini according to the package instructions. Drain and toss with ½ teaspoon of olive oil. Set aside.
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In a blender or food processor, add the spinach, kale, salt, garlic, walnuts, and Parmesan.
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Slowly drizzle in olive oil while blending until you reach your desired pesto consistency.
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Toss the cooked tortellini with pesto and serve either warm or cold. Top with additional Parmesan if desired.
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For lunchboxes, pack the tortellini in airtight containers with a cold pack.
Notes
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Store leftover pesto tortellini in an airtight container in the fridge for 2-3 days or freeze for up to a month.
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Use a cold pack when packing for lunchboxes to keep the tortellini fresh.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Blending, Boiling
- Cuisine: Italian