Spinach & Ricotta Tortelloni with Pistachio Pesto

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Spinach & Ricotta Tortelloni with Pistachio Pesto

Pesto is traditionally made with pine nuts, but you'll love this version made with pistachios.
Pin this to your board Nutritional Facts
Ready In 18 mins
Preparation 10 mins
Serves 7 people


  • 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.

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