Tortellini With Spinach Walnut Pesto

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 8
• 4 ounces walnuts, chopped
• 2 (18 ounce) packages tortellini
• 1 cup chicken broth
• 10 ounces baby spinach
• 2 garlic cloves
• 2/3 cup parmesan cheese, grated
• 1/4 teaspoon nutmeg, ground
• 1/4 cup olive oil
• salt and pepper

Recipe

• 1 toast walnut pieces in small pan or toaster oven until lightly browned. remove from heat and cool.
• 2 place a large pot of water on to boil. when it comes to roling boil, salt the water and cook tortellini according to package directions.
• 3 heat chicken broth to boil and remove from heat.
• 4 using a food processor or blender, working in batches, grind spinach leaves with nuts, chicken broth and garlic.
• 5 transfer ground spinach nut past to a large bowl. stir in the cheese, nutmeg and olive oil then season with salt and pepper to taste.
• 6 coat hot, cooked tortellini with sauce, tossing in the bowl you prepared sauce inches.