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Add a photoServings: 10
Ingredients
- 4 ounce minced walnuts
- 2 x family-size (18-ounce) pkgs. cheese or possibly
- Â Â mushroom and cheese filled fresh
- Â Â tortellini
- Â Â (sold on dairy aisle of market)
- 1 c. chicken stock or possibly broth
- 1 pkt baby spinach - (10 ounce) reserve a few
- Â Â leaves for garnish
- 2 x garlic cloves
- 2/3 c. grated Parmigiano or possibly Romano
- 1/4 tsp grnd or possibly freshly-grated nutmeg
- 1/4 c. extra-virgin extra virgin olive oil
- Â Â Coarse salt to taste
- Â Â Freshly-grnd black pepper to taste
- Â Â Edible flowers nice for parties
Directions
- Toast walnut pcs in a small pan or possibly toaster oven till lightly browned. Remove from heat and cold.
- Place a large pot of water on to boil. When it comes to rolling boil, salt the water and cook tortellini to package directions.
- Heat 1 c. chicken stock or possibly broth to a boil and remove from heat.
- Using a food processor, working in batches, grind spinach leaves with nuts, chicken stock, and garlic. Transfer grnd spinach nut paste to a large bowl. Stir in the cheese, nutmeg, and extra virgin olive oil, and season with salt and pepper, to taste.
- Coat warm, cooked tortellini with sauce, tossing in the bowl you prepared sauce in. Turn pasta out on to a serving platter and garnish with a few baby spinach leaves and edible flowers.
- This recipe yields 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 73g | |
| Recipe makes 10 servings | |
| Calories 139 | |
| Calories from Fat 104 | 75% |
| Total Fat 11.94g | 15% |
| Saturated Fat 2.49g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 188mg | 8% |
| Potassium 200mg | 6% |
| Total Carbs 4.05g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.4g | 0% |
| Protein 4.97g | 8% |
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