Coriander Pesto Tortellini

Afrodite's Kitchen


Preparation Time:

10 min

Cooking Time:

12 min


2 servings

Made with

tortellini-3-cheeses-retouched (Large)
Tortellini with Cheese


  • 1 Pack Mitsides Spinach-Ricotta Tortellini or Mitsides Tortellini with Cheese
  • 2 & 1/2 cups fresh coriander (a large bunch)
  • 2 garlic cloves
  • 50g hazelnuts
  • half lemon
  • 1/4 cup parmesan cheese
  • 5 tbs olive oil
  • salt & pepper to taste
  • parmesan cheese to garnish


1. Roast the hazelnuts in the oven for 10 minutes on 180C. Allow to cool.

2. In a food processor blend the hazelnuts, coriander, garlic, 1/4 cup parmesan cheese and olive oil. Squeeze about 1 tbs of fresh lemon juice on top and add salt & pepper to taste. Pulse to combine.

3. Boil the tortellini in salted water until cooked. Drain the tortellini. Add the pesto and stir. Garnish with parmesan.

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