Creamy White Wine & Pesto Tortellini

I am not a fan of pine nuts. Almost every pesto recipe calls for pine nuts, and I don’t get the appeal. They are also difficult to find in Spain, so I didn’t bother when I decided to make this dish for dinner the other night. I have a little basil plant on my beautiful balcony, and as the days are getting colder, I figured it was time to snip the leaves and use them in a recipe! PESTO IT IS! TEAM NO PINE NUTS!

This is not really a healthy pesto recipe at all. But it tastes incredible I must say.


1 tablespoon olive oil

1/3 cup bacon, chopped in tiny pieces

1-2 garlic cloves, minced

1/2 white onion, diced

1.5-2 cups parmesan cheese

3 cups fresh spinach leaves, packed

1 cup cheese tortellini

1 cup cream

2 cups basil leaves, packed and then chopped into tiny pieces or ground up via food processor

1/2 cup white wine

Lemon wedge

Salt & pepper



  1. Heat olive oil in large pan, add onions and sauté until translucent (I swear every recipe I post starts with this….)
  2. In another pot, boil water and cook tortellini according to package directions. If you’re making your own tortellini… Godspeed.
  3. Add bacon bits and garlic, continue until bacon is cooked
  4. Add spinach and basil, turn heat on low so that they wilt without getting slimy and overcooked
  5. Add white wine
  6. Stir in cream, on super low heat
  7. Remove from heat after 2-3 minutes, stir in parmesan cheese and stir and stir until it’s all melted and blended, toss in your tortellini
  8. Add salt & pepper to taste, squeeze your lemon wedge, and ENJOY! Preferably with a glass of white wine.

You can definitely leave out the bacon to keep it vegetarian… I just happened to have bacon sitting in my freezer so I went ahead and threw it in for extra deliciousness.


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