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Pesto: Tortellini with Spinach Walnut Pesto

Source of Recipe

Rachel Ray


List of Ingredients

4 ounces chopped walnuts
36 ounces prepared cheese tortellini
1 cup chicken stock
10 ounces baby spinach
2 cloves garlic
2/3 cup grated parmesan cheese
1/4 teaspoon fresh grated nutmeg
1/4 cup extra virgin olive oil
salt and pepper


Recipe

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 cheese, nutmeg, and olive oil, 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.