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Creamy Pesto Tortellini Recipe with Spinach and Cherry Tomatoes

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A quick and easy creamy pesto tortellini dish featuring fresh spinach and cherry tomatoes, blended with cottage cheese for a velvety texture and rich flavor.

Ingredients

Scale
  • 9 ounces (250 grams) cheese tortellini, store-bought or fresh
  • 4 cups (120 grams) fresh spinach, roughly chopped
  • 1 cup (150 grams) cherry tomatoes, halved
  • 1/2 cup (125 ml) pesto sauce, homemade or store-bought
  • 1/2 cup (120 grams) cottage cheese, small-curd and well-drained
  • 1/2 cup (120 ml) heavy cream or half-and-half
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil, preferably extra virgin
  • 1/4 cup (25 grams) Parmesan cheese, freshly grated
  • Salt and black pepper, to taste
  • Red pepper flakes, optional, a pinch

Instructions

  1. Bring a large pot of salted water to a boil. Add 9 ounces (250 grams) of cheese tortellini and cook according to package instructions, usually about 3-4 minutes for fresh or 7-9 minutes for frozen. Stir occasionally to prevent sticking. Drain and set aside, reserving about 1/2 cup (120 ml) of pasta water.
  2. While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 2 cloves minced garlic and sauté for about 30 seconds until fragrant but not browned.
  3. Add the halved cherry tomatoes (1 cup / 150 grams) to the skillet. Cook for 3-4 minutes until they soften and start to release their juices.
  4. Add the chopped fresh spinach (4 cups / 120 grams). Cook for 2-3 minutes, stirring frequently, until the spinach wilts and reduces in volume. Season lightly with salt and freshly cracked black pepper.
  5. Lower the heat to medium-low. Stir in 1/2 cup (125 ml) of pesto sauce and 1/2 cup (120 grams) of well-drained cottage cheese. Mix gently until the cottage cheese breaks down slightly and the sauce starts to look creamy but not completely smooth.
  6. Add 1/2 cup (120 ml) heavy cream. Stir to combine, allowing the sauce to warm up and thicken slightly. If the sauce looks too thick, add reserved pasta water a tablespoon at a time to loosen it.
  7. Toss the cooked tortellini into the skillet. Stir gently to coat every piece in the creamy pesto sauce. Cook for 1-2 minutes so the flavors meld and the pasta warms through.
  8. Taste and adjust seasoning. Add more salt, pepper, or a pinch of red pepper flakes if desired.
  9. Serve immediately, sprinkled with freshly grated Parmesan cheese (1/4 cup / 25 grams) and optionally a drizzle of olive oil.

Notes

Do not overcook the tortellini; slightly al dente is best to hold up in the creamy sauce. Use fresh garlic and sauté briefly to avoid bitterness. Reserve pasta water to adjust sauce consistency. Blend cottage cheese for a smoother sauce if desired. Use good quality pesto for best flavor. For dairy-free or vegan versions, substitute ingredients accordingly.

Nutrition

Keywords: creamy pesto tortellini, spinach, cherry tomatoes, easy pasta recipe, quick dinner, comfort food, creamy pasta, vegetarian pasta

Find it online: https://coracooks.com/creamy-pesto-tortellini-recipe-with-spinach-and-cherry-tomatoes-easy-and-perfect/