Spinach & Ricotta Tortelloni with Pistachio Pesto


Pesto is traditionally made with pine nuts, but you'll love this version made with pistachios.

Spinach & Ricotta Tortelloni with Pistachio Pesto

Minutes to Prep 10

Total Minutes 18

Serves 7

Difficulty 2


  • 1/2 cup roasted, shelled pistachios
  • 2 cups packed spinach, basil, parsley or arugula leaves
  •   Juice from 1/2 of a lemon
  • 1 clove garlic
  • 1/3 cup good quality extra-virgin olive oil
  • 1/4 cup grated Parmesan cheese (optional)
  • 1/4 teaspoon sea salt (optional)
  •   Freshly ground black pepper to taste
  • 1 cup cherry tomatoes
  • 1 package BUITONI Refrigerated Spinach & Ricotta Tortelloni (20 oz.)


PLACE pistachios in food processor; process until chopped. Add spinach, lemon and garlic; pulse a few times until combined. With processor running, gradually pour in oil until a smooth sauce forms. Add cheese; pulse a few times. Season with salt, if desired. Season with pepper.

PREPARE pasta according to package directions, reserving ½ cup cooking water. Combine pasta, ¼ cup cooking water and pesto in large bowl; toss gently to coat. Thin with additional cooking water if desired. Add tomatoes, tossing gently to incorporate. Serve topped with additional pistachios.