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Total time

22 minutes






  • 9 oz whole wheat cheese tortellini
  • 1 medium avocado ( peeled and pitted)
  • 1 cup spring peas
  • ¼ cup fresh basil
  • ¼ cup fresh flat-leaf Italian parsley
  • 2 cloves garlic (peeled)
  • 2 tbsp unsalted nuts ({almonds, walnuts, pine nuts} )
  • 1 zest and juice of medium lemon
  • ¼ coarse salt
  • ¼ tsp black pepper
  • ¼ cup extra virgin olive oil (divided)
  • 1 pint cherry or grape tomatoes
  • ¼ cup shaved Parmesan cheese


  1. Prepare tortellini according to package directions. Drain and place in a bowl.

    Combine avocado, peas, basil, parsley, garlic, nuts, lemon zest and juice, ¼ tsp. salt and pepper in a blender or food processor. While pulsing, drizzle in up to ½ cup olive oil, scraping sides regularly with a spatula, until pesto reaches desired consistency.

    Taste and adjust seasoning, if necessary. Set aside. Heat a cast iron grill pan to medium-high. Drizzle tomatoes with olive oil and season with a dash of salt and black pepper.

    Place tomatoes in the hot pan and cook 1-3 minutes, until tomatoes are blistered. Mix about half the pesto with the tortellini until coated.

    Serve hot or cold with blistered tomatoes and garnish with Parmesan cheese.
  2. View the recipe instructions at The Gourmet RD

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