whole grain tortellini with homemade pesto

by Cait on October 23, 2012

So, I realize the majority of you know what I eat for dinner on a daily basis.

For those of you that don’t and want to know?  Follow me on Instagram.

Today I wanted to share one of my favorite easy main dishes.  This is one I turn to often when I want to minimize time spent and maximize nutrition!


I actually can’t take credit for this dinner.  I read about it a while back in a summer issue of Runner’s World but it’s quickly become a favorite in our house.  Especially when we want to go meatless!


My favorite part about it is how versatile it is.  While we normally stick to adding asparagus and mushrooms  – you could add any number of different veggies and it would go great.  Broccoli, tomatoes, spinach…the list goes on and on.  It’s a great way to get whole grains, dairy, healthy fats and veggies all in one meal.


Whole Grain Tortellini with Homemade Pesto

Serves 2


  • 1 package of whole grain cheese tortellini (I used Butoni)

For the Pesto (source):

  • 2/3 cup pine nuts
  • 20 large, fresh basil leaves
  • 2/3 cup parsley
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup Parmesan cheese
  • 4 whole, peeled garlic cloves
  • Kosher salt and black pepper to taste


  • Prepare cheese tortellini according to the package instructions.
  • Combine pesto ingredients in a food processor and process until smooth.
  • Add prepared pesto onto the prepared tortellini and gently mix until well combined

Addition suggestions: Parmesan cheese, sauteed vegetables, sun-dried tomatoes, toasted nuts…the sky’s the limit!


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