Tortellini with Snap Peas and Pesto

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Tortellini with Snap Peas and PestoRecipe
Photo: Stephen Devries; Styling: Lindsey Lower


Taste the snap and crunch of springtime in this easy weeknight pasta dish.
Serves 4 (serving size: about 1 1/4 cups)


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1 (9-ounce) package refrigerated three-cheese tortellini (such as Buitoni)
8 ounces sugar snap peas, trimmed and halved diagonally (about 1 1/2 cups)
1 cup fresh mint leaves
1 cup fresh basil leaves
3 tablespoons sliced almonds, toasted
2 tablespoons grated Parmesan cheese
1 teaspoon grated lemon rind
1/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
1 garlic clove, minced
3 tablespoons olive oil
1 tablespoon fresh lemon juice


1. Cook tortellini according to package directions, omitting salt and fat. Add snap peas to pan during last 3 minutes of cooking; cook 3 minutes. Drain.

2. Place mint and next 7 ingredients (through garlic) in a mini food processor; process until finely chopped, scraping sides of bowl once. Combine oil and juice in a small bowl, stirring with a whisk. With processor on, slowly pour oil mixture through food chute; process until well blended. Combine tortellini mixture and mint mixture; toss gently to coat.

Created date

March 2014

Nutritional Information

Calories 351
Fat 17.4 g
Satfat 4.1 g
Monofat 9 g
Polyfat 1.7 g
Protein 13 g
Carbohydrate 37 g
Fiber 5 g
Cholesterol 26 mg
Iron 3 mg
Sodium 392 mg
Calcium 191 mg