Lunch: 30-Minute Pistachio Pesto Tortellini

Recipe by Kelly Senyei Skip the store-bought pasta salad in favor of a quick and easy recipe for pistachio pesto tortellini that can be served hot or cold.

This recipe includes fertility superfoods such as:

Basil

Health and fertility benefits of 30-Minute Pistachio Pesto Tortellini

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

4 cups lightly packed basil leaves
1/3 cup unsalted pistachios, toasted
1/3 cup grated Parmesan cheese, plus more for serving
3 cloves garlic, roughly chopped
1/2 cup olive oil
1 (20-oz.) package refrigerated cheese or meat tortellini

Instructions

In a blender, combine the basil leaves, toasted pistachios, Parmesan cheese, garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper. Blend for 15 seconds, and then with the blender running, slowly stream in the olive oil. Continue blending the pesto, scraping down the sides as needed, until it is puréed. Taste and season the pesto with additional salt and pepper as desired. Set the pesto aside.
Bring a large pot of salted water to a boil. Add the tortellini and cook according to package directions. Drain the tortellini and transfer them to a large bowl. While the tortellini are still hot, add the prepared pesto and toss to combine. Serve warm or chilled garnished with Parmesan cheese.

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