Tomato Corn White Bean Pesto Tortellini Prep Boxes

Ingredients

• 18 ounces refrigerated cheese tortellini
• 1 1/2 cups canned white beans, rinsed and drained
• 1 1/2 cups cherry tomatoes, halved
• 1 cup corn kernels
• 1 cup chopped cucumber
• 2 cups baby spinach, roughly chopped
• 1/2 cup basil pesto
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 cup grated parmesan
• 2 tablespoons toasted sunflower seeds

Method

1. Cook tortellini according to the package, then rinse briefly with cool water.
2. Whisk pesto, lemon juice, olive oil, salt, and black pepper in a large bowl.
3. Add tortellini, white beans, tomatoes, corn, cucumber, and spinach.
4. Toss until everything is lightly coated.
5. Divide into 4 boxes and top with parmesan and sunflower seeds.
6. Chill until ready to pack; add a lemon squeeze before eating.