Imagine a dish that dances on your taste buds with vibrant green hues, nutty richness, and a citrusy punch that will make your ordinary pasta night extraordinary. This Meyer Lemon Pistachio Spinach Pesto Tortellini isn't just a recipe—it's a gourmet experience that transforms simple ingredients into a restaurant-worthy masterpiece in just 25 minutes. Get ready to impress your family and friends with a meal that looks stunning, tastes incredible, and comes together faster than you can say "delicious"!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 package tortellini
- 2 cups fresh spinach
- 1/2 cup pistachios, shelled
- 1/4 cup olive oil
- 1 Meyer lemon, juiced and zested
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Begin by toasting the shelled pistachios in a dry skillet over medium heat for 3-4 minutes, stirring frequently until they become fragrant and lightly golden. Remove from heat and let cool.
- Wash the fresh spinach leaves thoroughly and pat dry with paper towels to remove excess moisture.
- In a food processor, combine the toasted pistachios, spinach leaves, olive oil, Meyer lemon juice, and lemon zest. Pulse until the mixture becomes a smooth, vibrant green pesto.
- Add the grated Parmesan cheese to the pesto and pulse briefly to incorporate. Season with salt and freshly ground black pepper to taste.
- Bring a large pot of salted water to a rolling boil. Cook the tortellini according to package instructions, typically 7-9 minutes, until they float and are tender.
- Drain the tortellini, reserving about 1/4 cup of pasta water to help the pesto adhere to the pasta.
- Return the tortellini to the pot and gently fold in the Meyer lemon pistachio spinach pesto, using reserved pasta water if needed to create a smooth, even coating.
- Transfer to serving plates, garnish with additional toasted pistachios and a sprinkle of Parmesan cheese if desired. Serve immediately while warm.
Tips
- Toast your pistachios carefully—they can burn quickly, so keep them moving in the pan and watch for a golden color and fragrant aroma.
- Use fresh spinach for the brightest green color and most vibrant flavor.
- Reserve some pasta water to help the pesto coat the tortellini smoothly.
- For extra richness, use freshly grated Parmesan instead of pre-grated cheese.
- If Meyer lemons aren't available, you can substitute with regular lemon zest and juice.
- Serve immediately to enjoy the pesto at its most flavorful and texturally perfect moment.
Nutrition Facts
Calories: 520kcal
Carbohydrates: 45g
Protein: 18g
Fat: 32g
Saturated Fat: 7g
Cholesterol: 35mg
