Tortellini Skewers with Lemon Spinach Pesto

This easy and delicious appetizer is made with spinach and cheese tortellini, cherry tomatoes, pepper-jack cheese and dunked in a fresh and flavorful pesto. It's a great make-ahead, less than 30 minute appetizer!

Course Appetizer

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings skewers

Calories 100kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

1 (20oz.) package spinach and cheese tortellini
1 cup cherry tomatoes
1/2 cup cubed pepper jack cheese, plus more as needed
16 skewers

For the pesto

3 cups fresh baby spinach
1 large bunch basil, fresh
1/3 cup freshly grated parmesan cheese
1/4 cup pinenuts
1/4 cup extra virgin olive oil
1 lemon, juiced
salt and pepper, to taste
1 Tbsp. garlic, minced

US Customary - Metric

Instructions

Bring a large pot of water to boil and cook the tortellini according to package directions. Once cooked, drain and let cold water run over tortellini to stop the cooking process. You do not want your tortellini to be mushy and fall off of the skewers.
1 (20oz.) package spinach and cheese tortellini
In a food processor, combine all ingredients for the pesto and blend until smooth. Add more olive oil or seasonings if desired to get a consistency you prefer.
3 cups fresh baby spinach, 1 large bunch basil, fresh, 1/3 cup freshly grated parmesan cheese, 1/4 cup pinenuts, 1/4 cup extra virgin olive oil, 1 lemon, juiced, salt and pepper, to taste, 1 Tbsp. garlic, minced
Layer the ingredients on the skewers. I layer in this order: tortellini, tomato, cheese, tomato, tortellini. Once completed, place on a serving platter with the lemon spinach pesto in the center for dipping.
1 cup cherry tomatoes, 16 skewers, 1/2 cup cubed pepper jack cheese, plus more as needed

Video

Notes

Add on salami if you'd like too and other veggies like cucumber. You can use any cheese you like! Cheddar, jack, mozzarella etc.

Nutrition