Pregnancy Friendly Pesto Tortellini Pasta Salad
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Learn more →Ingredients
4 servings
For the salad
- 12 oz gluten free cheese tortellini (fresh or frozen)
Ingredient noteThe egg in these is pasteurized when the product is made, and it gets cooked again here, so it is fine during pregnancy.
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach
- 4 scallions, green tops only, thinly sliced
- ¼ cup parmesan cheese, freshly grated
- salt, for pasta water
For the pesto
- 2 cups fresh basil leaves, loosely packed
- 3 tbsp garlic-infused olive oil
- 2 tbsp extra-virgin olive oil
- 3 tbsp pine nuts, toasted
- ¼ cup parmesan cheese, freshly grated
- 2 tbsp fresh lemon juice
- ¼ tsp salt
- ¼ tsp black pepper
For serving
- extra parmesan cheese, for serving (optional)
- fresh basil leaves, for serving (optional)
Instructions
- 1
Toast the pine nuts in a small dry skillet over medium-low heat, stirring frequently, until golden and fragrant, about 3–4 minutes. Watch closely, as they can brown quickly. Transfer immediately to a plate to cool.
- 2
Bring a large pot of salted water to a boil. Cook the tortellini according to package directions until tender with a slight resistance at the center. Drain in a colander, rinse briefly under cold water to stop cooking, and spread on the colander to cool for 5 minutes.
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