Pesto Tortellini with Peas
Fresh tortellini is the shortcut we are least ashamed of. Someone else made the pasta and the filling; our job is to boil water and open a jar.
- Hands-on
- 2 min
- Total
- 12 min
- Serves
- 3
- Dishes
- 1 pot, 1 colander
Why this works for an ADHD brain
- Four ingredients, so the shopping list fits in your head.
- Peas cook in the same pot during the last two minutes.
- Comfort food that is done before you lose interest.
Ingredients
- 1 package (20 oz)refrigerated cheese tortellini
- 1 cupfrozen peas
- ½ cupjarred basil pesto
- ¼ cupgrated parmesan
- ½lemon(optional)
Steps
- 1
Bring a large pot of salted water to a boil.
- 2
Cook the tortellini according to the package, adding the peas for the last 2 minutes.
- 3
Save a splash of the pasta water, then drain.
- 4
Return to the pot and stir in the pesto, parmesan, a splash of pasta water and a squeeze of lemon.
Where this usually stalls
Waiting for the water to boil.
Boil water in an electric kettle first, then pour it into the pot. It cuts the wait to a couple of minutes.
Even lazier version
Tortellini with butter and parmesan only. Peas optional, dinner still served.
Easy swaps
- Add leftover chicken or a can of white beans.
- Stir in cherry tomatoes or a handful of spinach.
- Use sun-dried tomato pesto for a change.
Leftovers
Keeps 3 days. Eat cold as a pasta salad or warm with a splash of water.
Frequently asked questions
How long does refrigerated tortellini take to cook?
Usually under 10 minutes, but brands vary, so follow the package. It is ready when the pieces float and the pasta is tender.
Can I use frozen tortellini?
Yes. Cook it from frozen and add a few minutes; there is no need to thaw it first.