Sunday, February 13, 2011

Spinach Tortellini with Basil Walnut Pesto



¼ cup chopped walnuts
1 tblsp. Chopped garlic
1 tsp. salt
1 tsp. pepper
1 ½ cup olive oil
½ cup grated parmesan
1 20 oz. Buitoni mixed cheese  tortellini
1 cup of chopped baby spinach
1 cup fresh basil  leaves packed

To make the pesto…

Place the walnuts and garlic in  a food processor for 30 sec. and add the basil, salt and pepper with food processor  running, slowly pour  in the olive oil and process until the pesto is thoroughly pureed. Then add the parmesan and puree for a minute. Put the pesto in a bowl and set aside.


Bring a large pot of water to boil and cook the tortellini according to the package. And drain when its cooked and put in a serving bowl.
Add the pesto to the  tortellini and mix thoroughly and then add the fresh chopped spinach, toss around till the spinach becomes wilted, drizzle the tortellini with a bit of olive oil and sprinkle with  parmesan and serve warm.