# @dianemorrisey on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/DWhpEb_jfLp
- **Gondola URL:** https://gondola.cc/posts/62878956-dianemorrisey-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/2ff66f6f67.jpg
- **Posted:** 2026-03-30T22:41:44.000+00:00
- **Account Owner:** Diane Morrisey (@dianemorrisey) — https://gondola.cc/dianemorrisey

## Caption

This springtime pesto tortellini salad is filled with seasonal asparagus and peas and sautéed mushrooms.  This version has chopped up cooked chicken but certainly can be made without it for a vegetarian version.  I left them out this time, but I often add canned chopped artichokes and sun dried tomatoes. 
I used my own pesto, but feel free to switch out with your favorite store bought one. 
Versatile, seasonal and oh so delicious to eat, you’re going to want to try this one!
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Springtime Pesto Pasta 
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Spinach Basil Pesto

1 cup extra-virgin olive oil (maybe a little more it you want the pesto a bit looser)
4 garlic cloves
1/2 cup walnuts or almonds 
4 cups baby spinach leaves (or fill the food processor with spinach)
2 cup basil leaves
1/2 cup grated Parmesan
Pinch of red pepper flakes
Salt and pepper to taste

Toast the walnuts in a dry skillet for 2 minutes. Remove from the heat.  Put the spinach, basil, walnuts and garlic in a food processor and pulse to combine.
With the machine running slowly pour in the remaining oil and blend just until the ingredients are well incorporated, if you want it looser, add more olive oil.
Add the cheese and pulse to combine. Season with s&p.
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#pastapesto #pestopasta #tortellini

## Stats

- **Views:** 39,571
- **Likes:** 3,166
- **Shares:** 0
- **Comments:** 90

## Tags

pestopasta, pastapesto, tortellini

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