Hazelnut Pesto Tortellini Pasta

The most delicious way to eat tortellinis – with pesto! For this recipe, it’s delicious hazelnut pesto. Kalamata olives, artichoke hearts, and sundried tomatoes are added for a bit of extra kick. This super easy recipe comes together in just 20 minutes. So delicious!



  1. Cook the tortellini according to package directions. When they are done cooking, drain well. Use a non-stick spray to spray the pan they were cooking in, then transfer the tortellinis back to the pan. Drizzle a bit of olive oil over the top, then mix it in.
  2. Make the hazelnut pesto, above.
  3. Cut each of the kalamata olives and artichoke quarters in half, and chop the sundried tomatoes.
  4. Add the pesto, olives, artichokes, and tomatoes to the pan with the cooked tortellinis, then gently mix together very well.
  5. Serve immediately, with a veggie on the side (we made brussels!). Enjoy!


You could also used the dehydrated tortellini noodles, though they will take longer to cook. I would guess that about 12 ounces of dry tortellini would roughly equal the amount of frozen tortellini used in this recipe.