Tortellini Skewers with Lemon Spinach Pesto Recipe
Tortellini Skewers with Lemon Spinach Pesto are a fresh and flavorful appetizer perfect for parties or gatherings. Featuring tender spinach and cheese tortellini skewered with cherry tomatoes and pepper jack cheese, these bite-sized treats are paired with a vibrant lemon spinach basil pesto that adds a zesty and herbal kick. Quick to prepare in just 25 minutes, they combine simple ingredients into a visually appealing and delicious dish everyone will love.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 16 skewers
- Category: Appetizer
- Method: Boiling
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Tortellini Skewers
- 1 (20 oz.) package spinach and cheese tortellini
- 1 cup cherry tomatoes
- 1/2 cup cubed pepper jack cheese, plus more as needed
- 16 skewers
Lemon Spinach Pesto
- 3 cups fresh baby spinach
- 1 large bunch fresh basil
- 1/3 cup freshly grated parmesan cheese
- 1/4 cup pine nuts
- 1/4 cup extra virgin olive oil
- 1 lemon, juiced
- 1 tablespoon garlic, minced
- Salt and pepper, to taste
Instructions
- Cook the Tortellini: Bring a large pot of water to a boil. Add the spinach and cheese tortellini and cook according to package instructions, usually around 3 to 5 minutes, until tender but firm. Drain and rinse under cold water to stop the cooking process and prevent mushiness, ensuring the tortellini stay intact on the skewers.
- Prepare the Lemon Spinach Pesto: In a food processor, combine the fresh baby spinach, basil, parmesan cheese, pine nuts, olive oil, lemon juice, minced garlic, salt, and pepper. Blend until smooth, adjusting the olive oil or seasonings as needed to achieve the desired consistency and flavor balance.
- Assemble the Skewers: Layer the ingredients onto each skewer in the following order: tortellini, cherry tomato, cubed pepper jack cheese, another cherry tomato, and a final tortellini. Arrange the completed skewers on a serving platter.
- Serve: Place the lemon spinach pesto in a bowl at the center of the platter for dipping. Serve immediately or chill briefly before serving for a refreshing appetizer.
Notes
- Rinsing the tortellini under cold water stops the cooking and helps them hold together better on the skewers.
- If pine nuts are unavailable, walnuts or almonds can be used as a substitute in the pesto.
- For a spicier kick, add a pinch of red pepper flakes into the pesto.
- These skewers can be prepared ahead and refrigerated, but assemble just before serving for best texture.
- Use fresh tortellini for the best flavor and texture; frozen or dried may alter cooking times.
