Ricotta Asiago Tortellini with Spinach and Garlic Scapes Pesto

Spinach and Garlic Scapes Pesto with Tortellini! THE most delicious meals we’ve had this week!!

The tortellini was made from scratch, and you can check out the recipe here.

Spinach and Garlic Scapes Pesto Tortellini

So, the tortellini was filled with homemade ricotta and asiago cheese, and some delicious herbs too! The pesto is flavorful and has a delicious bite to it, provided by the garlic scapes.

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The results?

CREAMY CREAMY CREAMY! Creamy pasta is like my favorite!!

This was so delicious, my husband Brian was raving about it! And he is usually pretty honest (brutally honest) about my cooking! I do appreciate some brutal advice though, cause that’s how we grow, right?

Anyway, have you ever tried garlic scapes?

It’s in season right now, so we can find it at the farmer’s market around my area! We go every single week to the farmer’s market, because they have the best produce ever!! I love getting fresh goat cheese at the farmer’s market, listening to the local musicians playing, buying some delicious lion’s mane mushrooms! My family has the best time at the farmer’s market!

So, if you find some garlic scapes, you should give them a try in your cooking.

Spinach and Garlic Scapes Pesto Tortellini

Garlic Scapes are the flower bud of the garlic plant. They taste just like garlic!

The best thing I like to make with them is pesto! Every year I buy a bunch, make pesto, and freeze!

Anytime I make pesto, you best believe I am going to make extra to freeze, because it’s so handy. I freeze my pesto in ice cube trays, so this way the pesto can be portioned for easy use. I add some to pasta, sandwiches, stir fry, etc…

I like to slowly add my olive oil to the pesto while the blender is running, to make for a CREAMY sauce!

It’s the freaking best!

Spinach and Garlic Scapes Pesto Tortellini

Making pesto can be very versatile, you can use different nuts, different cheese, different greens. For my nuts, this time I picked pine nuts. You can use almonds, cashew, pistachio…

As for the cheese, I used Asiago, since I filled the tortellini with some Asiago as well. You could use parmesan, pecorino, etc.

And finally, for my greens I mixed the garlic scapes, with spinach, and basil. Traditionally, people will use just basil. I like to use kale, arugula, spinach, etc… Let your imagination get free and wild!

Spinach and Garlic Scapes Pesto Tortellini

If you notice on the back of this photo, there’s my sourdough bread I made on the same day I made this dish. What a fabulous coincidence of the universe that I would make pesto the same day I would make sourdough bread! I did not hesitate to eat a delicious slice of thick, crusty sourdough bread with my amazing pesto! I was in heaven!

If you want to try one of my sourdough bread recipes, I’ve got just the thing for you:

Cheddar Jalapeno Sourdough Bread with roasted garlic spread sliced flatly
Cheddar Jalapeno Sourdough Bread

And other recipes on my mind this week:

Mediterranean Platter
Mediterranean Platter
Very Berry Cake
Very Berry Cake
chocolate bundt cake
Chocolate Bundt Cake with Raspberry Cheesecake Filling
Spinach and Garlic Scapes Pesto Tortellini

Spinach and Garlic Scapes Pesto with Tortellini

I made the tortellini from scratch for this recipe, but you can go ahead and use store-bought. The pesto is just delicious! You can try it with some bread or with other pasta shapes! Enjoy!
5 from 8 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Italian
Servings 4 people
Calories 580 kcal


  • 1/4 cup pine nuts
  • 3 garlic scapes sprigs chopped roughly
  • 1 1/2 cup spinach leaves
  • 1/2 cup basil leaves
  • 2/3 cup olive oil divided
  • 1 cup shredded asiago
  • 1/2 teaspoon salt or more to taste
  • 16 oz. tortellini


  • Place pine nuts in a non stick frying pan, over medium high heat, and slowly toast pine nuts.
  • Shake the pan around to move pine nuts and have them brown evenly.
  • Toast pine nuts for 5-8 minutes, until they start to get slightly browned.
  • Remove from pan.
  • Place pine nuts, chopped garlic scapes, spinach leaves, basil leaves, and 1/3 cup of olive oil in a blender.
  • Pulse until combined.
  • Slowly start to drizzle olive oil in, with blender running.
  • This will emulsify the mixture and you’ll end up with a creamy pesto.
  • Add asiago cheese and pulse a couple times to combine.
  • Add salt to taste.
  • Place cooked tortellini in a large frying pan. Add pesto and bring to a slight boil. Turn off heat. Serve with more pine nuts sprinkled on top, or with some more shredded asiago cheese on top.


You can check out my recipe for homemade tortellini here.
Keyword asiago, pesto, ricotta, tortellini

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  1. 5 stars
    This recipe has my name on it! I love making different kinds of pesto, both traditional and contemporary. I haven’t used garlic scapes in pesto yet. Plus I don’t live far from Asiago, so we eat a lot of this cheese (It’s wonderful just grilled!) I love that it’s in the tortellini and the pesto. Totally yummy recipe!

  2. 5 stars
    WOW this looks stunningly delicious! I love the flavors combination and the fact that it’s so easy to make! Can’t wait to try this recipe for dinner sometime soon!

  3. 5 stars
    What? I had no idea you can eat garlic scapes! My parents have garden full of them so will be giving them a go! Thanks for the inspiration 🙂

  4. 5 stars
    I adore a fresh pasta! I love this recipe! Thanks for the tip on freezing your pesto! I didn’t know you could freeze it!

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