Shelly's Recipe

TORTELLINI WITH SPINACH WALNUT PESTO

Category: Noodles / Pasta

4 oz chopped walnuts
2 family size (18-oz) pkg, cheese or mushroom and cheese filled fresh tortellini (sold on dairy aisle of market)
1 cup chicken stock or broth
10 oz (1 pkg) baby spinach, reserve a few leaves for garnish
2 cloves garlic
2/3 cup (a couple of handfuls) grated Parmigiano or Romano
1/4 tsp ground nutmeg or freshly grated
1/4 cup extra-virgin olive oil
Salt and pepper

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 pkg 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. Serves 10