TORTELLINI WITH SPINACH WALNUT PESTO

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Tortellini with Spinach Walnut Pesto image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 25m

Yield 10 servings

Number Of Ingredients 10

4 ounces chopped walnuts
2 family size (18-ounce) packages, cheese or mushroom and cheese filled fresh tortellini (sold on dairy aisle of market)
1 cup chicken stock or broth
10 ounces (1 package) baby spinach, reserve a few leaves for garnish
2 cloves garlic
2/3 cup (a couple of handfuls) grated Parmigiano or Romano
1/4 teaspoon ground nutmeg or freshly grated
1/4 cup extra-virgin olive oil
Salt and pepper
Edible flowers, optional plate garnish, nice for parties

Steps:

  • 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.

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