Arugula, Pesto & Goat Cheese Tortelloni

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Arugula, Pesto & Goat Cheese Tortelloni

The flavors of peppery arugula and garlicky pesto are a perfect match in this quick and easy tortelloni recipe.
Pin this to your board Nutritional Facts
Ready In 15 mins
Preparation 5 mins
Serves 8 people


  • 1 package BUITONI Refrigerated Chicken & Roasted Garlic Tortelloni (20 oz.)
  • 1/2 to 3/4 cupBUITONI Refrigerated Pesto with Basil (7 oz.)
  • 1/4 cup julienne-cut sun-dried tomatoes
  • Kosher salt and ground black pepper
  • 3 to 4 cupsbaby and/or micro arugula
  • 1/2 cup (2 ounces)crumbled goat cheese
  • Toasted pine nuts (optional)


PREPARE pasta according to package directions; drain, reserving 1/4 cup cooking water.

PLACE pasta and reserved water in large bowl; add pesto and tomatoes. Toss to coat. Season with salt and pepper. Add arugula and cheese; toss gently. Top with pine nuts.

Cook’s Tip: 2 packages (9 ounces each) BUITONI Refrigerated Three Cheese Tortellini can be used in place of Chicken & Roasted Garlic Tortelloni.

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