Tortellini With Spinach Walnut Pesto

Recipe Ingredients

4 oz	113g	Chopped walnuts
2		Family-size (18-oz) packages cheese or
		Mushroom and cheese filled fresh
		Tortellini
		= (sold on dairy aisle of market)
1 cup	237ml	Chicken stock or broth
1		Baby spinach - (10 oz) - reserve a few
		Leaves for garnish
2		Garlic cloves
2/3 cup	157ml	Grated Parmigiano or Romano
1/4 teaspoon	1.3ml	Ground or freshly-grated nutmeg
1/4 cup	59ml	Extra-virgin olive oil
		Coarse salt - to taste
		Freshly-ground black pepper - to taste
		Optional Plate Garnish
		Edible flowers - nice for parties

Recipe Instructions

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.

This recipe yields 10 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1B27) - from the TV FOOD NETWORK

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