Tortellini with Spinach-Walnut Pesto

By MissHeather

Ingredients

• 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

Preparation

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