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Top down view of a vegetarian hazelnut pesto tortellini past recipe.

Hazelnut Pesto Tortellini Pasta (Vegetarian)


  • Author: Raquel Smith
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 5 servings 1x

Description

The most delicious way to eat tortellini – with pesto! For this recipe, it’s delicious hazelnut pesto. Kalamata olives, artichoke hearts, and sun-dried tomatoes are added for a bit of extra kick. This super easy recipe comes together in just 20 minutes. So delicious!


Scale

Ingredients

For the Tortellini:

  • 1 recipe hazelnut pesto (below)
  • 2025 oz frozen cheese tortellini*
  • 10 Kalamata olives
  • 7 artichoke heart quarters
  • 1/4 cup sun-dried tomatoes*
  • olive oil, for drizzling

For the Hazelnut Pesto Sauce:

  • 2 oz (3 herb packs) fresh basil
  • 1/2 cup roasted hazelnuts
  • 1/4 cup + 1 Tbsp extra virgin olive oil
  • 1 clove garlic
  • 2 tsp lemon juice
  • 2 Tbsp nutritional yeast
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

For the Hazelnut Pesto Sauce:

  1. Rinse the basil well and pat dry. Remove the stems and place the leaves in a food processor.
  2. Add the hazelnuts, olive oil, garlic, lemon juice, and nutritional yeast to the food processor. Pulse, then blend until mostly smooth, but still a bit chunky. Scrape the sides and bottom of the bowl a few times to make sure everything is incorporated.
  3. Add salt and pepper to taste. If your nuts are salted, you likely won’t need any additional salt.

For the Tortellini:

  1. Cook the tortellini according to package directions, and drain well. Drizzle a bit of oil into the cooking pot, then transfer the tortellini back to the pan. Drizzle a bit of olive oil over the top, then stir it in.
  2. Make the hazelnut pesto, above.
  3. Cut the Kalamata olives and artichoke quarters in half, and chop the sun-dried tomatoes.
  4. Add the pesto, olives, artichokes, and tomatoes to the pan with the cooked tortellini, then gently stir to coat and combine.
  5. Serve immediately, with a veggie on the side (we made Brussels sprouts!).

Notes

You could also used dehydrated tortellini, though they will take longer to cook. I would guess that about 12 ounces of dry tortellini would roughly equal the amount of frozen tortellini used in this recipe.

I like to use sun-dried tomatoes in oil, but you could also use reconstituted dried sun-dried tomatoes.

  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian

Keywords: hazelnut, pesto tortellini, pasta, vegetarian, artichoke hearts, sun-dried tomatoes