Zucchini and Pesto Tortellini
Zucchini and Pesto Tortellini is an easy and delicious pasta dish that can be made with fresh or dried tortellini. The tortellini are filled with a flavorful pesto made with basil, pine nuts, garlic, and Parmesan cheese. They are then tossed with sautéed zucchini and topped with additional Parmesan cheese. This dish is perfect for a quick and easy weeknight meal, and can be tailored to your liking by adding other vegetables or proteins.
The origins of tortellini are shrouded in mystery, but there are many legends and stories about how this beloved pasta came to be. One popular legend tells the story of a beautiful innkeeper named Lucrezia Borgia who was known for her culinary skills. One day, a group of noblemen were traveling through her town and stopped at her inn for a meal. Lucrezia wanted to impress the noblemen with a special dish, so she created tortellini filled with a mixture of pork, veal, and Parmesan cheese. The noblemen were so impressed with the dish that they asked Lucrezia for the recipe, and she gladly obliged. Tortellini quickly became a popular dish throughout Italy, and it is now enjoyed by people all over the world.
Zucchini and Pesto Tortellini Zucchini and Pesto Tortellini Zucchini and Pesto Tortellini Zucchini and Pesto Tortellini
Prep time: 30 | Cook time: 15 | Serves: 4
Ingredients
  • Tortellini dough (homemade or packaged)
  • 2 medium zucchini, julienned
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup fresh basil leaves
  • 1/4 cup toasted pine nuts
  • 2 cloves garlic, minced
  • 1/4 cup extra-virgin olive oil
  • Salt and pepper to taste
Instructions
  1. To make the pesto, combine the basil, pine nuts, garlic, olive oil, Parmesan cheese, salt, and pepper in a food processor or blender and pulse until smooth.
  2. Roll out the tortellini dough into thin sheets.
  3. Place a small spoonful of the pesto mixture in the center of each tortellini wrapper.
  4. Fold the dough over the filling to form a triangle, then bring the two corners together to form a ring.
  5. Bring a large pot of salted water to a boil and cook the tortellini for 3-4 minutes, or until they float to the top.
  6. Remove the tortellini from the pot and toss them with the julienned zucchini.
  7. Top with additional Parmesan cheese and serve immediately.
Why It Works
  • The combination of the creamy pesto and the fresh zucchini creates a delicious and balanced flavor.
  • The tortellini are cooked perfectly al dente, giving them a slight chewiness that pairs well with the soft zucchini.
  • The Parmesan cheese adds a salty and umami flavor to the dish that complements the other ingredients perfectly.