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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
Cook tortellini according to package directions. Drain and toss with ½ teaspoon olive oil. Set aside.
Place spinach, kale, salt, garlic, walnuts, and parmesan cheese in a blender or food processor.
With motor running, slowly drizzle in olive oil until you reach the desired consistency (you may not use all of the olive oil).
Toss cooked tortellini with a heaping spoonful or two of the pesto (as much as you like).
Serve warm or cold, with additional parmesan cheese.
Pack up leftover pesto tortellini in airtight containers for lunch boxes. (Be sure to use a cold pack in lunch boxes.)
Store leftover pesto in an airtight container and refrigerate if using in the next 2-3 days. Otherwise, place in freezer.