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Spring Pesto Tortellini | lifemadesimplebakes.com
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5 from 4 votes

Spring Pesto Tortellini Recipe

This spring pesto tortellini is a delicious way to pack in the protein, veggies and greens!! It's flavorful, filling and ready to go in just 40 minutes.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 464kcal


  • 1 batch fresh pesto try our life made simple bakes recipe
  • 1 bunch asparagus ends trimmed and stalks cut into thirds
  • 1 cup frozen green peas thawed
  • 12 oz cheese tortellini
  • 2 tbsp olive oil divided
  • 6 oz crimini mushrooms stems removed and sliced
  • 1 large chicken breast cut into bite-size pieces and seasoned with salt, pepper and Italian herbs
  • 2 tbsp grated parmesan cheese


  • Bring a large stockpot 2/3 full of water to a boil. Add the asparagus and peas, cook for 2 minutes, then add the tortellini and cook according to the package's directions. Rinse with cold water and drain; set aside.
  • In a large skillet set over medium heat, add the 1 tablespoon of the olive oil. When the oil is hot, add the mushrooms and cook for 5 minutes or until they begin to brown. Remove from the pan; set aside. Pour the remaining olive oil into the skillet and brown the chicken until cooked throughout. Toss in the cooked asparagus, peas and tortellini, saute for 2 minutes, then add the mushrooms along with the pesto. Stir to coat evenly. Remove from the heat and sprinkle in the parmesan cheese. Serve hot.


-You can use the pesto recipe as-is or you can toss in a handful of spinach (about a half cup).
-Feel free to use whatever type of tortellini you'd like!
-Cook time includes the time it takes for the water to boil :)


Serving: 4serving | Calories: 464kcal | Carbohydrates: 48g | Protein: 31g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 71mg | Sodium: 482mg | Potassium: 715mg | Fiber: 8g | Sugar: 7g | Vitamin A: 1166IU | Vitamin C: 21mg | Calcium: 195mg | Iron: 5mg