Tortellini with Avocado Pesto

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Avocado pea pesto tossed with cheese-stuffed tortellini and blistered tomatoes.


  • 9-ounce package cheese tortellini
  • 1 medium avocado, peeled and pitted
  • 1 cup cooked spring peas
  • ¼ cup fresh basil
  • ¼ cup fresh flat-leaf Italian parsley
  • 2-3 cloves garlic, peeled
  • 2 tablespoons nuts (almonds, walnuts or pine nuts)
  • Zest and juice of ½ medium lemon
  • 1 ½ teaspoons coarse salt
  • ¼ teaspoon black pepper
  • ½ cup extra virgin olive oil


  1. Prepare tortellini according to package directions. Drain and place in a bowl.
  2. Combine avocado, peas, basil, parsley, garlic, nuts, lemon zest and juice, salt and pepper in a blender or food processor. While pulsing, drizzle in the olive oil, scraping sides regularly with a spatula, until pesto reaches desired consistency. Taste and adjust seasoning, if necessary. Set aside.
  3. Stir together the pesto and tortellini until coated. Refrigerate until cooled or serve warm.


Storage Tip: Keep tortellini in an airtight container in the fridge for up to 5 days.