It’s the middle of dreary winter and we all need a little brightness. Meyer lemon, pistachio, spinach pesto tortellini is an easy meal to add lots of bright color and flavor to your day. 

Mike was reading me the weather report for this week. Can you believe that later this week it will be -47 degrees here in the Midwest? That is with the windchill. I don’t think I can remember a colder weather report in my entire 34 years of life.

Last week I saw the sun like three times. In between the cold and snow, the kids being locked up indoors, I may or may not be going crazy.

Seasonal produce selection this time of year is not my favorite.

I definitely had my fill of squashes and potatoes over the holidays. We need something lighter and brighter. Am I right?

Thank God for winter citrus season. My kids have been maxing out on mandarin oranges. Chef Andy has been making lemonade and asking me to film it for Instagram. My freak outs and anxiety over the sugar spoon spills have prevented me from posting his millionth recipe for lemonade.

Meyer lemons are everywhere right now. If you haven’t made lemon bars yet, do it! Now is the time. Use the other Meyer lemons to make this Meyer lemon, pistachio, spinach pesto tortellini. It’s a dairy-free easy pesto packed with bright flavors.

I really like to use a simple cheese tortellini for the pesto. If you are dairy-free, try this pesto over some spaghetti. For a little extra crunch on top I smashed up some breadcrumbs, pistachios, basil, and lemon zest. 

I live with a carnivore. There was no way he was accepting this meal as is, so I added in some shredded rotisserie chicken. 

In addition to beating the glum winter blues with it’s bright colors and flavor, this dish can get you ready for the week ahead. Make the pesto. Save it in the fridge for additions to salad dressings or shredded chicken or even pasta throughout the week. 

The possibilities are endless!

Stay warm and eat bright, flavorful foods my friends.

Meyer Lemon, Pistachio, Spinach Pesto Tortellini

Yield: serves 2-4

Prep Time: 5 minutes

Cook Time: 12 minutes

Total Time: 17 minutes

Bright, dairy-free Meyer lemon, pistachio, spinach pesto coated tortellini is the best way to get a bit of bright flavors in your dreary day to day dinner routine.

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Ingredients

• FOR THE PESTO:
• 2 cups fresh spinach
• 1 tbsp unsalted roasted pistachios
• juice from 1/2 Meyer Lemon
• 1 clove garlic, chopped
• 1/4-1/2 cup extra-virgin olive oil
• salt and black pepper, to taste
• FOR THE PASTA:
• 20oz cheese tortellini
• 1 tbsp Italian breadcrumbs
• 1 tbsp unsalted roasted pistachios, ground
• 1 tbsp fresh chopped basil leaves
• 1 tbsp Meyer Lemon zest
• salt and pepper to taste
• OPTIONAL:
• shredded rotisserie chicken

Instructions

1. Bring a large pot of heavily salted water to a boil. Once boiling, add pasta and cook according to packages instructions.
2. Meanwhile, add spinach, pistachios, and garlic to a food processor. Pulse until very finely minced. Add the olive oil, lemon juice, salt and pepper and puree until smooth.
3. Once the pasta is cooked, drain and return to the pot. Mix the pasta with a few tbsp of the pesto.
4. In a small bowl, mix together the bread crumbs, ground pistachios, basil, lemon zest, salt and pepper.
5. Dish out the tortellini into bowls, top with a big pinch of the breadcrumb mixture. Serve.

Notes

If you are adding in shredded rotisserie chicken, mix it into the cooked noodles and pesto in the pot.