15-Minute Pesto with Tortellini

Pesto with tortellini, chicken, and broccoli in a large white serving bowl with a spoon.

15-Minute Pesto with Tortellini

Super EASY Pesto with Tortellini made with a few basic ingredients in 15 minutes! Busy weeknight dinners never tasted so good!

Course dinner

Cuisine Italian

Diet Vegetarian

Prep Time 5

Cook Time 8

Draining tortellini and broccoli 2

Total Time 15

Servings servings

Calories 432kcal

Author Kristi

Equipment

1 Large pot.
1 pasta strainer

Ingredients

10 oz Spinach Tortellini Can use cheese tortellini instead.
2 cups Broccoli florets Can use up to 3 cups.
7 oz Pesto Homemade or Storebought
2 tablespoons grated parmesan cheese grated cheese

Instructions

Bring a large pot of water to a boil.
Add tortellini to the boiling water and cook according to the package instructions, until the tortellini is 'al dente' (cooked through, but still firm). This takes about 2-3 minutes when using fresh tortellini.
Add broccoli to the boiling water for the last minute of cooking the tortellini.
Use a colander to drain tortellini and broccoli. Return the tortellini and broccoli to the pot. Reduce to medium heat.
Mix in the pesto and cook over medium heat, just until heated through. If making this with leftover chicken, add it when you return the cooked tortellini and broccoli to the pot.
Optional: sprinkle with grated parmesan cheese before serving.

Notes

Nutrition Facts are estimated using a database that this owner is not responsible for maintaining. Exact nutrient information will depend on the actual ingredients and amounts used when making this recipe.

Tortellini cooks very quickly. Be sure not to overcook the tortellini or broccoli, otherwise it will be mushy.
This recipe is easily doubled.
This meal will taste as good as your pesto. Use a pesto that you know your family enjoys.
If you don't have as much pesto as this recipe calls for, you can either reserve some of the pasta water or use broth or olive oil to thin out the pesto that you do have.
Add 1.5 cups of cooked shredded or leftover roasted chicken for more protein. Or top it with cooked salmon.
Leftovers can be enjoyed hot or cold (like a pasta salad). My kids like to heat leftover pesto tortellini up and place it in a thermos to pack in their school lunches.
This recipe is super flexible. You can stir in fresh spinach leaves or cherry tomatoes in the final step for to add color and enhance the nutrient profile.
If you like spice, add a pinch of red pepper flakes.
For more of a Mediterranean flare, add sun dried tomatoes or sliced olives.

Nutrition