Amy's pesto tortellini is a shortcut dinner that needs only a crisp topping and quick pan vegetables to become restaurant-quality. The organic cream sauce and basil flavor it already, so garlic breadcrumbs and sautéed green beans transform it into something you'd want to eat again tomorrow night.

Serves 2. 20 minutes, 15 at the stove.

About 290 calories a serving, 10 g protein, 51 g carbohydrate, 6 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a boil for the tortellini. Meanwhile, trim 6 oz of green beans and halve them lengthwise. Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
2. Once the oil shimmers, add the green beans and cook for 4 to 5 minutes, stirring occasionally, until they char lightly at the edges and become tender; season with salt and pepper and set aside.5 min
3. When the water boils, add the tortellini and cook according to package directions, stirring gently now and then to prevent sticking, until they float and are tender, about 3 to 4 minutes.4 min
4. While the tortellini cooks, mince 2 garlic cloves and combine them in a small bowl with 1/2 cup panko breadcrumbs and 2 tablespoons of olive oil, pinch of salt, and pepper. Toss until the breadcrumbs are moist and fragrant.
5. When the tortellini are done, drain them gently and add them to a bowl. Pour the garlic-breadcrumb mixture into the skillet over low heat and toast, stirring constantly, for 1 minute until golden and fragrant.1 min
6. Toss the tortellini with the green beans and divide between two bowls. Spoon the garlic breadcrumbs over the top and serve warm.

Note Swap fresh green beans for any quick-cooking vegetable like broccoli florets or zucchini. The tortellini keeps refrigerated for up to two days and reheats gently in a covered skillet with a splash of water. Serve with a green salad and crusty bread to round out the meal.