Tortellini with Avocado-Pea Pesto Recipe

Name: Tortellini with Avocado-Pea Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 ounces, weight Store Bought Whole Wheat Cheese Tortellini; 1 whole Medium Avocado, Peeled And Pitted; 1 cup Spring Peas; 1/4 cups Fresh Basil; 1/4 cups Fresh Flat-leaf Italian Parsley; 3 cloves Garlic, Peeled; 2 Tablespoons Unsalted Nuts (almonds, Walnuts, Pine Nuts); 1/2 Medium-sized Lemon, Zested And Juiced; 1/4 teaspoons Coarse Salt; 1/4 teaspoons Black Pepper; 1/4 cups Plus 2 Teaspoons Extra Virgin Olive Oil, Divided (up To Double This May Be Needed); 1 pint Cherry Tomatoes, Halved; 1/4 cups Shaved Parmesan Cheese

Servings: persons

9 ounces, weight Store Bought Whole Wheat Cheese Tortellini
1 whole Medium Avocado, Peeled And Pitted
1 cup Spring Peas
1/4 cups Fresh Basil
1/4 cups Fresh Flat-leaf Italian Parsley
3 cloves Garlic, Peeled
2 Tablespoons Unsalted Nuts (almonds, Walnuts, Pine Nuts)
1/2 Medium-sized Lemon, Zested And Juiced
1/4 teaspoons Coarse Salt
1/4 teaspoons Black Pepper
1/4 cups Plus 2 Teaspoons Extra Virgin Olive Oil, Divided (up To Double This May Be Needed)
1 pint Cherry Tomatoes, Halved
1/4 cups Shaved Parmesan Cheese

1
1.
2
Prepare tortellini according to package directions.
3
Drain and place in a bowl.
4
2.
5
Combine avocado, peas, basil, parsley, garlic, nuts, lemon zest and juice, salt and pepper in a blender or food processor.
6
While pulsing, drizzle in 1/4 cup of olive oil (you may need double this), scraping sides regularly with a spatula, until pesto reaches desired consistency.
7
Taste and adjust seasoning, if necessary.
8
Set aside.
9
3.
10
Heat a cast iron grill pan to medium-high.
11
Drizzle tomatoes with olive oil and season with a dash of salt and black pepper.
12
Place tomatoes in the hot pan and cook 1-3 minutes, until tomatoes are blistered.
13
4.
14
Mix about half the pesto with the tortellini until coated.
15
Serve hot or cold with blistered tomatoes and garnish with Parmesan cheese.
16
Note: To use up the other half of the pesto, serve with salmon, chicken, pasta or on toast.
17
Keep in an airtight container in the fridge for up to 5 days.

485

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 9 ounces, weight Store Bought Whole Wheat Cheese Tortellini, 1 whole Medium Avocado, Peeled And Pitted, 1 cup Spring Peas, 1/4 cups Fresh Basil, and more.

Yes, Tortellini with Avocado-Pea Pesto falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tortellini with Avocado-Pea Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions