Spinach Tortellini with Sun-Dried Tomato Pesto
Spinach tortellini with sun-dried tomato pesto is a fusion dish that blends Italian culinary traditions.
- Tortellini Origin: Tortellini, a stuffed pasta, originates from the Emilia-Romagna region of Italy, particularly Bologna and Modena. Traditional fillings include meat, cheese, or vegetables like spinach and ricotta.
- Sun-Dried Tomato Pesto: While classic pesto (Pesto Genovese) comes from Liguria and is made with basil, pine nuts, garlic, olive oil, and Parmesan, sun-dried tomato pesto (Pesto Rosso) is a Sicilian variation. It incorporates sun-dried tomatoes, almonds or pine nuts, garlic, olive oil, and cheese.
The combination of spinach tortellini with sun-dried tomato pesto is a modern adaptation, likely developed outside of Italy, blending northern and southern Italian flavors. It reflects contemporary Italian-inspired cuisine, commonly found in American and European restaurants.
Ingredients
For the tortellini:
- 1 lb (450g) spinach tortellini (store-bought or homemade)
- Salt (for boiling water)
For the sun-dried tomato pesto:
- ½ cup sun-dried tomatoes (packed in oil, drained)
- ¼ cup olive oil (adjust as needed)
- ¼ cup grated Parmesan cheese
- ¼ cup toasted pine nuts (or almonds/walnuts)
- 2 cloves garlic
- ½ teaspoon red pepper flakes (optional, for heat)
- ½ teaspoon dried oregano
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- Juice of ½ a lemon
- 2-3 tablespoons water (to adjust consistency)
For garnish:
- Extra grated Parmesan
- Fresh basil or parsley (chopped)
- Additional sun-dried tomatoes (sliced, optional)
Instructions
- Cook the tortellini:
- Bring a large pot of salted water to a boil.
- Add the spinach tortellini and cook according to package instructions (usually 3-5 minutes).
- Reserve ¼ cup of pasta water before draining.
- Prepare the sun-dried tomato pesto:
- In a food processor or blender, combine sun-dried tomatoes, olive oil, Parmesan cheese, pine nuts, garlic, red pepper flakes, oregano, salt, black pepper, and lemon juice.
- Blend until smooth, adding water (or more olive oil) as needed for a creamy consistency.
- Combine:
- In a large pan over low heat, mix the drained tortellini with the sun-dried tomato pesto.
- If needed, add some reserved pasta water to loosen the sauce and help coat the pasta evenly.
- Plate the tortellini and garnish with extra Parmesan, fresh basil or parsley, and additional sun-dried tomatoes if desired.
- Thank you for trying this recipe. Please let me know how you liked it.
- If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good pasta page.
Spinach Tortellini with Sun-Dried Tomato Pesto