Tortellini with Spinach, Broccoli, Peppers and Pesto

September 08,2010
Sweet Pea Chef
Jessica Efird( )

Jessica, aka the Sweet Pea Chef, is a former U.S. Senate staffer/weekend gourmet turned full-time mom/family gourmet. She lives in Columbus, Ohio with her husband and two sons.

Last week I shared my recipe for homemade pesto. Pesto is an instant flavor enhancer for many different types of dishes, and recently I tried it over some tortellini. Delicious! I added the vegetables I had on hand in the refrigerator and the result was a quick, easy and tasty lunch that was a snap to prepare. Although the base of this recipe is best kept the same: tortellini, tossed with a tablespoon of pesto and olive oil, you can alter the vegetables and cheese to your heart’s content. Tortellini with Spinach, Broccoli, Peppers and Pesto 3 cups cooked tortellini pasta (about ½ pound) 1 cup spinach leaves ½ cup chopped red pepper ½ cup steamed broccoli florets 1 tablespoon pesto 1 tablespoon olive oil 2 tablespoons feta cheese Cook the tortellini according to package instructions. While the tortellini is cooking, place the spinach leaves in a colander and steam over the cooking pasta. Drain the pasta and spinach, set aside. Chop the spinach and mix in a bowl with the pasta. Add the red pepper, broccoli, pesto and olive oil, tossing well. Serve in a bowl and sprinkle with a tablespoon of feta cheese, and some fresh ground pepper, if desired. Makes 2 generous servings, can easily be doubled. SPC