Tortellini with Spinach Walnut Pesto

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
10 servings
Level:
Easy

Ingredients
  • 4 ounces chopped walnuts
  • 2 family size (18-ounce) packages, cheese or mushroom and cheese filled fresh tortellini (sold on dairy aisle of market)
  • 1 cup chicken stock or broth
  • 10 ounces (1 package) baby spinach, reserve a few leaves for garnish
  • 2 cloves garlic
  • 2/3 cup (a couple of handfuls) grated Parmigiano or Romano
  • 1/4 teaspoon ground nutmeg or freshly grated
  • 1/4 cup extra-virgin olive oil
  • Salt and pepper
  • Edible flowers, optional plate garnish, nice for parties
Directions
  • Toast walnut pieces in a small pan or toaster oven until lightly browned. Remove from heat and cool.

  • Place a large pot of water on to boil. When it comes to rolling boil, salt the water and cook tortellini to package directions.

  • Heat 1 cup chicken stock or broth to a boil and remove from heat.

  • Using a food processor, working in batches, grind spinach leaves with nuts, chicken stock, and garlic. Transfer ground spinach nut paste to a large bowl. Stir in the cheese, nutmeg, and olive oil, and season with salt and pepper, to taste.

  • Coat hot, cooked tortellini with sauce, tossing in the bowl you prepared sauce in. Turn pasta out on to a serving platter and garnish with a few baby spinach leaves and edible flowers.


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