Pesto Tortellini with Peas
Cheese tortellini and sweet peas are tossed with basil pesto, lemon, Parmesan, and reserved pasta water for a fast, meatless dinner finished off the heat.
Prep: 5 min · Cook: 12 min · Yield: 4 · Method: Stovetop
Ingredients
- 20 ounces refrigerated cheese tortellini
- 1.5 cups frozen peas
- 0.75 cup basil pesto
- 0.5 cup parmesan cheese
- 1 medium lemon
- 1 teaspoon kosher salt
- 0.25 teaspoon freshly ground black pepper
Cooking instructions
- Bring a large pot of water to a boil. Add the kosher salt, then cook the tortellini according to the package directions until tender and floating. Add the peas during the last 2 minutes of cooking. (about 10 min) — Boiling
- Before draining, reserve 1 cup of the pasta water. Drain the tortellini and peas, then return them to the warm pot off the heat. (about 2 min) — Off heat
- Add the pesto, Parmesan, the finely grated zest and juice of half the lemon, and the black pepper. Toss gently, adding reserved pasta water 2 tablespoons at a time until glossy and lightly saucy. (about 2 min) — Off heat
- Taste and adjust with more lemon juice, salt, or pepper. Divide among bowls and serve immediately with the remaining lemon cut into wedges and additional Parmesan, if desired. (about 1 min) — Off heat