Lunchbox Pesto Tortellini

Course Main Course
Cuisine American
Keyword easy, frozen, healthy, pasta, with vegetables
Author Real Mom Nutrition


  • 1 bag frozen cheese tortellini
  • 1/4 to 1/3 cup olive oil
  • 2 cups packed fresh baby spinach
  • 1 cup packed fresh baby kale
  • 1/2 teaspoon salt
  • 1 garlic clove
  • 1/4 cup walnuts
  • 1/2 cup parmesan cheese plus more for topping


  • Cook tortellini according to package directions. Drain and toss with 1/2 teaspoon olive oil. Set aside.
  • Place spinach, kale, salt, garlic, walnuts, and parmesan cheese in a blender or food processor.
  • With motor running, slowly drizzle in olive oil until you reach the desired consistency (you may not use all of the olive oil).
  • Toss cooked tortellini with a heaping spoonful or two of the pesto (as much as you like).
  • Serve warm or cold, with additional parmesan cheese.
  • Pack up leftover pesto tortellini in airtight containers for lunch boxes. (Be sure to use a cold pack in lunch boxes.)
  • Store leftover pesto in an airtight container and refrigerate if using within the next week. Otherwise, place in freezer.