Dinner for 2

Arugula Pesto Tortellini

Name: Arugula Pesto Tortellini
Total time: 20 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 clove garlic; 1 heaping tablespoon shelled walnuts; 2 oz arugula or baby arugula; 1/4 tsp salt; 2/7 cup extra virgin olive oil; 1/5 cup freshly grated parmesan cheese plus extra for topping (optional); 9 1/2 oz refrigerated cheese tortellini

$5.47for 420 minServes 2

Cheese tortellini is tossed with fresh arugula, walnut, garlic, and Parmesan pesto for a quick dinner.

Arugula Pesto Tortellini with its ingredients

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Garlic, a little$0.75 each typical	a little	$0.08Typical price
	Nuts and seeds, 1 oz$0.70/oz typical	1 oz	$0.70Typical price
	Bok choy and napa cabbage, 0.15 lb$1.99/lb typical	0.15 lb	$0.25Typical price
	Parmesan, 0.25 oz$0.55/oz typical	0.25 oz	$0.18Typical price
	Pasta, 9.5 oz$0.10/oz typical	9.5 oz	$0.95Typical price
Total for the servings shown		$2.74

Swaps

Swap pasta for egg noodlesabout $0.04/oz more at typical prices

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oil

Not included in the cost.

20 minstart to table
Easydifficulty
2servings (the source says 3, which counts pieces)
$typical cost tier

American Vegetarian Kid-friendly Budget Dinners

Typical price

$1.37 per serving$5.47 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 clove garlic
1 heaping tablespoon shelled walnuts
2 oz arugula or baby arugula
1/4 tsp salt
2/7 cup extra virgin olive oil
1/5 cup freshly grated parmesan cheese plus extra for topping (optional)
9 1/2 oz refrigerated cheese tortellini

Steps

Bring a large pot of salted water to a boil.
Cook the refrigerated tortellini for 4 to 6 minutes, until tender.
Blend the garlic, walnuts, arugula, salt, olive oil, and Parmesan until smooth.
Drain the tortellini, reserving 1/4 cup cooking water.
Toss the tortellini with the pesto, adding cooking water as needed, and top with extra Parmesan if desired.