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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!
Course Main Course
Cuisine Italian
Keyword asiago, pesto, ricotta, tortellini
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
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


  1. Place pine nuts in a non stick frying pan, over medium high heat, and slowly toast pine nuts.
  2. Shake the pan around to move pine nuts and have them brown evenly.
  3. Toast pine nuts for 5-8 minutes, until they start to get slightly browned.
  4. Remove from pan.
  5. Place pine nuts, chopped garlic scapes, spinach leaves, basil leaves, and 1/3 cup of olive oil in a blender.
  6. Pulse until combined.
  7. Slowly start to drizzle olive oil in, with blender running.
  8. This will emulsify the mixture and you’ll end up with a creamy pesto.
  9. Add asiago cheese and pulse a couple times to combine.
  10. Add salt to taste.
  11. 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.

Recipe Notes

You can check out my recipe for homemade tortellini here.

Nutrition Facts
Spinach and Garlic Scapes Pesto with Tortellini
Amount Per Serving
Calories 580
* Percent Daily Values are based on a 2000 calorie diet.