15 Minute Spinach Walnut Pesto Tortellini Salad
Ingredients
SPINACH AND WALNUT PESTO
- 2 cups fresh baby spinach
- 1 cup fresh basil
- 1/2 cup California walnuts
- 2 cloves fresh garlic, minced
- 1 tablespoon lemon juice
- 1/2 cup plus 2 tablespoons olive oil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
TORTELLINI SALAD
- 20 ounces cheese tortellini
- 2 cups cherry tomatoes, halved
- 8-10 ounces mozzarella cheese, cubed
- 1/4 cup parmesan cheese, grated
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons basil, chopped
PREPARATION
SPINACH AND WALNUT PESTO
- Pulse spinach, basil, walnuts, garlic and lemon juice in a food processor 5-10 times or until the ingredients breakdown. Stream in 1/2 cup of olive oil from the top while you continue to pulse.
- Stop the food processor and scrape down the sides. If the pesto is too thick, use the remaining 2 tablespoon of olive oil. Season the pesto with 1/4 teaspoon of salt, and adjust to taste.
TORTELLINI SALAD
- Heat a large pot of water on the stove and cook the cheese tortellini to package directions.
- Toss the pasta with half of the pesto mixture, tomatoes, mozzarella, and a handful of parmesan cheese. Adjust with additional pesto to taste. Season with salt and pepper.
- Top with chopped basil before serving.
NUTRITION
- Calories: 408 cal
- Total Fat: 25 g
- Saturated Fat: 7 g
- Polyunsaturated Fat: 4 g
- Cholesterol: 38 mg
- Sodium: 542 mg
- Carbohydrates: 30 g
- Dietary Fiber: 2 g
- Total Sugars: 2 g
- Added Sugars: 0 g
- Protein: 15 g
- Vitamin D: 0 mcg
- Calcium: 298 mg
- Iron: 2 mg
- Potassium: 188 mg