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Receta Tortellini With Spinach Walnut Pesto
by Global Cookbook

Tortellini With Spinach Walnut Pesto
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  Raciónes: 10

Ingredientes

  • 4 ounce minced walnuts
  • 2 x family-size (18-ounce) pkgs. cheese or possibly
  •     mushroom and cheese filled fresh
  •     tortellini
  •     (sold on dairy aisle of market)
  • 1 c. chicken stock or possibly broth
  • 1 pkt baby spinach - (10 ounce) reserve a few
  •     leaves for garnish
  • 2 x garlic cloves
  • 2/3 c. grated Parmigiano or possibly Romano
  • 1/4 tsp grnd or possibly freshly-grated nutmeg
  • 1/4 c. extra-virgin extra virgin olive oil
  •     Coarse salt to taste
  •     Freshly-grnd black pepper to taste
  •     Edible flowers nice for parties

Direcciones

  1. Toast walnut pcs in a small pan or possibly toaster oven till lightly browned. Remove from heat and cold.
  2. Place a large pot of water on to boil. When it comes to rolling boil, salt the water and cook tortellini to package directions.
  3. Heat 1 c. chicken stock or possibly broth to a boil and remove from heat.
  4. Using a food processor, working in batches, grind spinach leaves with nuts, chicken stock, and garlic. Transfer grnd spinach nut paste to a large bowl. Stir in the cheese, nutmeg, and extra virgin olive oil, and season with salt and pepper, to taste.
  5. Coat warm, 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.
  6. This recipe yields 10 servings.