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Cheese Tortellini with Spinach Pesto and Toasted Panko Recipe

Cheese Tortellini with Spinach Pesto and Toasted Panko recipe


This is a yummy pasta dish with cheese-filled tortellini. It has a green sauce made from spinach and a crunchy topping made from tiny bread crumbs. It's easy to make and tastes really good!


60 g Panko breadcrumbs
120 g Fresh baby spinach
1 Garlic clove
4 Tbsp Ricotta cheese
1/2 Lemon, zested and juiced
40 g Grated Pecorino cheese
300 g Cheese tortellini
2 Tbsp Olive oil
Salt to taste
Black pepper to taste


In a small frying pan, heat 1 tablespoon of olive oil over medium heat. Add the Panko breadcrumbs and a pinch of salt. Stir often until they turn golden brown, then take them off the heat and put them aside.
Fill a pot with water and bring it to a boil. Add the tortellini and cook according to the package instructions, usually about 2 minutes. Save a cup of the pasta water before draining.
While the tortellini cooks, put the spinach and peeled garlic clove into the boiling water for 30 seconds. Quickly take them out and rinse with cold water. Squeeze out the extra water from the spinach.
Put the cooked spinach, garlic, ricotta cheese, lemon zest, lemon juice, and half of the Pecorino cheese into a blender. Blend until it's very smooth. Add salt and pepper to taste.
Mix the spinach pesto with the cooked tortellini in a big pan. Add a little bit of the saved pasta water to make it saucy.
Put the pasta on plates. Sprinkle the toasted Panko breadcrumbs and the rest of the Pecorino cheese on top. Serve it right away.

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