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Tortellini with Spinach-Walnut Pesto


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  • 4 oz chopped walnuts
  • salt and pepper, to taste
  • 36 oz cheere tortellini
  • 1 C chicken broth
  • 10 oz baby spinach
  • 2 cloves garlic
  • 2/3 cup grated Parmigiano or Romano
  • 1/4 tsp ground nutmeg
  • 1/4 C extra-virgin olive oil


Servings 10


Step 1

Toast walnut pieces until lightly browned. Cool.

Cook tortellini and drain.

Meanwhile, heat chicken broth to a boil and remove from ehat.

Working in batches with a food processor, grind spinach with walnuts, chicken broth, and garlic. Transfer to a large bowl. Stir in cheese, nutmeg oil, salt, and pepper. Toss hot cooked tortellini with sauce then turn onto serving platter. Garnish with a few baby spinach leaves if desired

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