Basil and Pine Nut Pesto Tortellini with Tomato, Spinach and Pine Nuts


1 pack Basil and Pine Nut Pesto Tortellini

3 tbsp extra virgin olive oil

2 garlic cloves, minced

180 g cherry tomatoes, halved

2 tbsp fresh oregano

45 g pine nuts

90 g fresh spinach

Salt and pepper to taste


In a large frying pan, heat extra virgin olive oil and add garlic, cherry tomatoes, spinach and pine nuts. Cook over medium-high heat for a few minutes.

Cook the tortellini according to package instructions, drain and add to the frying pan with the other ingredients.

Serve with a sprinkle of fresh oregano leaves.

Serves 2

Recipe by Rana

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