Lunchbox Pesto Tortellini
This recipe was contributed by Sally Kuzemchak from Real Mom Nutrition, as part of the Healthy Aperture blogger partnership.
Lunchbox Pesto Tortellini
Servings 5 Servings
Ingredients
- 1 bag frozen cheese tortellini
- ¼ to ⅓ cup olive oil
- 2 cups packed fresh baby spinach
- 1 cup packed fresh baby kale
- ½ teaspoon salt
- 1 garlic clove
- ¼ cup walnuts
- ½ cup parmesan cheese plus more for topping
Instructions
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Cook tortellini according to package directions. Drain and toss with ½ teaspoon olive oil. Set aside.
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Place spinach, kale, salt, garlic, walnuts, and parmesan cheese in a blender or food processor.
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With motor running, slowly drizzle in olive oil until you reach the desired consistency (you may not use all of the olive oil).
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Toss cooked tortellini with a heaping spoonful or two of the pesto (as much as you like).
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Serve warm or cold, with additional parmesan cheese.
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Pack up leftover pesto tortellini in airtight containers for lunch boxes. (Be sure to use a cold pack in lunch boxes.)
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Store leftover pesto in an airtight container and refrigerate if using in the next 2-3 days. Otherwise, place in freezer.
