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    tortellini wiht sponach walnut pesto


    Source of Recipe


    rachel ray


    List of Ingredients


    • 2 pouches (2 ozs each)chopped walnuts
    • salt and pepper to taste
    • 2 family size packages of tortellini
    • 1 cup chicken broth
    • 1 package (10 oz) baby spinach
    • 2 cloves of garlic
    • 2/3 cup grated cheese
    • 1/4 teaspoon ground nutmeg
    • 1/4 cup of olive oil


    Instructions


    1. toast walnut pieces in a small pan or toaster oven until lightly browned. remove to cool.
    2. place a large pot of water on to boil - cook tortellini to package directions
    3. heat 1 cup chicken broth to a boil and remove from heat
    4. working in batches with a food processor, grind spinach with nuts, chicken broth and garlic - transfer to a large bowl
    5. stir in cheese, nutmeg, oil, salt and pepper to taste
    6. toss hot cooked tortellini with sauce

    RECIPE CONTINUES

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