Popular Tonight recipe
Pesto Tortellini with Spinach
A cosy pasta dinner that tastes special but comes together with store-bought tortellini and a quick sauce.
Reviewed for practical home cooking
This recipe is written for everyday kitchens with clear timing, visible ingredients, flexible serving ideas, and nutrition context for comparison. Check labels and allergens before cooking.
Why this meal fits you
It is perfect for nights when you want comfort food with almost no prep and minimal washing up.
Nutrition angle
Tortellini gives filling carbs and protein, while spinach adds iron, fibre, and freshness.
Ingredients
- 300g cheese tortellini
- 2 tbsp pesto
- 2 cups spinach
- ¼ cup pasta water
- 1 tbsp parmesan
- Cherry tomatoes
- Black pepper
- Lemon zest
- Salt
- Optional chilli flakes
Instructions
- 1Cook tortellini according to the packet.
- 2Reserve a little pasta water before draining.
- 3Return tortellini to the pan with pesto and pasta water.
- 4Stir through spinach until wilted.
- 5Add tomatoes if using and warm briefly.
- 6Finish with parmesan, pepper, and lemon zest.
Cooking notes and swaps
Use this recipe as a dependable base rather than a rigid rule. If you are short on time, prep vegetables while the main protein cooks. If you need a lighter plate, increase vegetables and reduce rich sauces slightly. If you want a heartier dinner, add rice, potatoes, pasta, bread, or another familiar side that fits the flavour.
Taste before serving and adjust salt, acid, herbs, or heat at the end. For leftovers, cool quickly, refrigerate in a sealed container, and reheat until piping hot where appropriate.