Tortellini or Ravioli with Spinach-Walnut Pesto

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Tortellini or Ravioli with Spinach-Walnut Pesto

 

4 ozs. chopped walnuts

salt and freshly ground black pepper

2 18 or 20 ounce packages of cheese tortellini or

ravioli

1 cup vegetable broth

10 oz. spinach, stems removed, washed and dried

4 cloves garlic

2/3 cup grated Parmesan cheese

1/4 tsp. ground nutmeg

1/4 cup olive oil

 

Toast walnuts in a small skillet over low heat or in a

300 degree oven. Cook pasta according to package

directions and drain. Heat the broth to a boil. In a

food processor, grind spinach with nuts, broth, and

garlic. Stir in cheese, nutmeg, olive oil, and salt

and pepper to taste. Toss the hot pasta with the

sauce.

Yields enough for 8 to 10 servings.

 

 

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