Tortellini with Walnut Pesto
Yield
4 servingsPrep
20 minCook
25 minReady
45 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pasta
cheese and spinach-filled, (tortellini, ravioli or agnolotti) |
|
| 4 | ounces |
walnuts
toasted |
|
| 1 | teaspoon |
garlic
crushed |
|
| ¼ | cup |
romano cheese
or parmesan cheese |
*
|
| 1 | cup |
heavy whipping cream
|
|
| ½ | cup |
sundried tomatoes
sliced thin |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pasta
cheese and spinach-filled, (tortellini, ravioli or agnolotti) |
|
| 115.6 | ml/g |
walnuts
toasted |
|
| 5 | ml |
garlic
crushed |
|
| 59 | ml |
romano cheese
or parmesan cheese |
*
|
| 237 | ml |
heavy whipping cream
|
|
| 118 | ml |
sundried tomatoes
sliced thin |
|
Directions
Cook pasta in boiling water until al dente.
Drain and set aside.
Meanwhile, prepare sauce.
Grind walnuts, garlic and cheese in food processor until mixture is well blended.
Heat cream in saucepan.
Add to walnut mixture, combine, and cook for 1½ minutes.
Add pasta and toss with sauce. Serve.
Garnish pasta with tomatoes.
