Spinach Tortellini with Roasted Tomato Spinach Pesto Recipe
Ingredients:
1/4 cup walnuts
1/4 cup olive oil
1 cup baby spinach
3 tomatoes
Salt and pepper to taste
2 (9 ounce) packages spinach tortellini
1/2 cup Grana Padano cheese
Preparation Instructions:
Preheat the oven to 400 degrees F. Cover a baking sheet with tin foil.
Slice the tomatoes in quarters and place them on the prepared baking sheet. Sprinkle with sea salt and two tablespoons olive oil. Roast in the oven for 20 to 25 minutes or until the tomatoes are soft and browned around the edges. Let the tomatoes cool for five to 10 minutes. Place the roasted tomatoes in a food processor with the spinach, walnuts and cheese and pulse until coarsely chopped. Add the olive oil and blend until smooth and creamy. Add the salt and pepper and mix until just combined; set aside. Make the tortellini according to the package directions. Drain the pasta and separate between the four dishes. Spoon the pesto over the tortellini and serve.
Photo credit: RobotSkirts
