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tortellini with spinach 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