Spinach Walnut Pesto With Tortellini
Spinach Walnut Pesto With Tortellini is a weeknight favorite. The pesto is packed with nutrients and flavor and it pairs like a dream with the tortellini asparagus mix. The family will be requesting this one often! Ready in 20 minutes.
For The Spinach Walnut Pesto
- ⅓ cup walnuts
- ⅓ cup olive oil
- 2½ tbsp lemon juice
- ¼ cup pecorino or parmesan *
- ¼ tsp red pepper flakes
- ½ tbsp dried oregano
- ½ tsp salt
- 3 cup fresh spinach
- ¼ cup fresh cilantro *basil will also work
- 2 chopped cloves of garlic
For The Tortellini
- 20 oz pre prepared tortellini *
- 1 lb fresh asparagus
- ¼ cup sun dried tomato in oil
Cut about 1 to 2 inches off of the cilantro. Add all the pesto ingredients to a food processor and blitz until blended well and the walnuts are broken down. Feel free to add more olive oil if you'd like to thin it out or it the pesto is not blending. Set aside.
Rinse and chop asparagus, cut the bitter ends off (about 1 - inches of the yellowish stem) Chop into bite size pieces. Boil about 2 cups of water, place the cut asparagus in the water and blanch for about 2 minutes. Drain hot water and set aside. While this is happening boil water for tortellini. Cook tortellini according to package. This typically goes quick!
Add the tortellini, sun dried tomatoes and blanched asparagus to a large serving bowl. Add in the pesto as much as you'd prefer. Mix together well, ensuring the pesto is evenly spread throughout using tongs or serving utensils. Serve and enjoy!
*To make pesto vegan, use nutritional yeast in place of. You will also need to add more salt to taste.
*about 2 1/2 cups = 20 ounces. If you want to make less, simply use less pesto and asparagus in the recipe.
Calories: 491kcal | Carbohydrates: 49g | Protein: 20g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Cholesterol: 39mg | Sodium: 691mg | Potassium: 438mg | Fiber: 7g | Sugar: 6g | Vitamin A: 2122IU | Vitamin C: 13mg | Calcium: 229mg | Iron: 5mg