So easy, and delicious! I served this when Nate’s cousin Hank was in town and we had zero leftovers.

YOU WILL NEED:

• 2 boxes fresh tortellini; I get the kind that comes in the refrigerated section, each box is 10 oz. (I used one spinach and one cheese, but you could use all the same kind; **see note below if you use two different kinds)
• 1/3 c fresh pesto (remember my easy hack for freezing pesto!)
• S & P to taste
• fresh basil, julienned (optional)
• 1/2 c fresh parmesan, grated

TO MAKE:

1. Cook pasta according to directions (**NOTE: if you are using two different kinds, be sure to note if they have different cooking times! I cooked the cheese first, which said it took 5-7 minutes, then spooned them out and threw the spinach into the boiling water, as they only needed 1-2 minutes)
2. Once cooked, drain the pasta and stir in the pesto
3. Add S&P, parmesan
4. Garnish with basil

Serve with a side of warm, crusty bread and a big arugula salad!

Pesto Tortellini

Recipe by KateCourse: Meatless, Pasta, Suppertime

Ingredients

• 2 boxes fresh tortellini; I get the kind that comes in the refrigerated section, each box is 10 oz. (I used one spinach and one cheese, but you could use all the same kind

• 1/3 c fresh pesto (remember my easy hack for freezing pesto!)

• S & P to taste

• fresh basil, julienned (optional)

• 1/2 c fresh parmesan, grated

Directions

• Cook pasta according to directions
• Once cooked, drain the pasta and stir in the pesto
• Add S&P, parmesan
• Garnish with basil

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