KitJen
Your Guide to Balanced Eating
Spinach-Walnut Pesto Tortellini

Spinach-

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Spinach-Walnut Pesto Tortellini

Spinach-Walnut Pesto Tortellini

Special Equipment:

Food processor (substitution: blender or magic bullet)

Ingredients:

Five-cheese tortellini

Raw walnuts

2 handfuls spinach

1 garlic clove

1 large lime

1/2 cup extra virgin olive oil

1/4 cup parmesan cheese

salt and pepper to taste

Oyster mushrooms

1 small head of broccoli

Instructions:

In a small skillet or pan toast walnuts over medium heat until toasted. The toasted walnuts will had more flavor to the pesto than non-toasted walnuts.

Bring a pot of salted water to a boil for the tortellini

In a food processor, blender or magic bullet, throw in toasted walnuts, spinach, garlic, lime juice and parmesan cheese, pulse. While it is pulsing, add the extra virgin olive oil. Once it has blended to a smooth consistency, add salt and pepper to taste. Set the pesto in the fridge until the pasta is ready.

At this point the water should have boiled. Throw in the tortellini and cook pasta to the instructions on the box.

The cooking process should take about 2 minutes. Meanwhile, in a large pan over medium heat add mushrooms and broccoli to pan to soften before adding the pasta.

Use a small strainer to fish out the pasta directly from the pot to the pan. It is OK if pasta water drips into the pan because it will add flavor to the pesto. Once all the tortellini is in the pan, add 4-5 tablespoons of homemade pesto. You may add more or less.

Lastly, mix all together with a wooden spoon or spatula and serve. Add steak, chicken or shrimp into the dish, or leave it as it is for a great vegetarian option.

Hopefully you try this recipe out! If you do, please let me know in the comments below.

Photo by me.