Tortellini with Pesto and Spring Veggies

fresh tortellini pasta is tossed with vibrant basil pesto and spring veggies to create a simple and healthy weeknight meal

Sometimes, the best-laid plans go awry, and you need to improvise on the fly. That’s exactly what happened when I set out to make a super simple pasta dinner with tortellini tossed in pesto and peas—only to find there were no peas in the house!

Instead, I grabbed some zucchini and peppers, gave them a quick chop, and tossed them into the air fryer while the tortellini cooked. Halfway through, I noticed some cherry tomatoes that needed to be used up, so they joined the mix too!

For a protein boost, I added store-bought rotisserie chicken, but this is entirely optional. This dish is perfect for a meatless Monday meal or for serving the vegetarians in your life.

I prefer buying pesto from the refrigerator section of the grocery store (let’s keep this between us—I hope my mom doesn’t find out I don’t make my own pesto!). I find it has a much brighter flavour than the jarred variety.

I hope you add this amazingly easy meal to your weekly rotation and that it becomes as much of a hit with your family as it was with mine!

Tortellini with Pesto and Spring Veggies

Ingredients:

  • 1 lb fresh cheese tortellini

  • 2 small zucchini, sliced into 1/2 moon shapes

  • 1 bell pepper (any colour but yellow and orange give a nice contrast), chopped into 1” pieces

  • 1 tbsp olive oil

  • S&P

  • 1/2 tsp lemon pepper seasoning (optional)

  • 1 garlic clove

  • 1 pint of cherry tomatoes

  • 1/2 cup pesto sauce

  • 2 cups cooked, shredded chicken

  • 1 cup baby spinach

  • 1/2 cup parmesan cheese, for garnish (optional)

Directions:

  1. Start by putting a large pot of water on to boil. Preheat your airfryer (or oven) to 400F.

  2. Next, chop your vegetables and season with olive oil, S&P and the lemon pepper seasoning (if using).

  3. Add the zucchini and the pepper into the airfryer and set the timer for 8 minutes.

  4. When the water is boiling, add in a generous pinch of salt (at least 1 tbsp) and the tortellini. Cook the tortellini according to the package directions.

  5. When the air fryer notifies you to shake the basket (or turn your food), add in one grated garlic clove and 1 pint of cherry tomatoes. Return the basket to the air fryer to continue cooking.

  6. Drain the tortellini. To the same pot that the pasta was in, add in the pesto. Add the pasta back to the pot and stir gently. Mix in the vegetables and the chicken. Stir well, adding more pesto to suit your tastes. Finally stir in the spinach, allowing the heat to gently wilt the spinach.

  7. Serve topped with freshly grated parmesan cheese (if desired) and enjoy!

 

If you tried this recipe, please leave a comment below! Or tag me @christies.lovestory over on Instagram! I love seeing what you are creating in your kitchen!

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