Tortellini With Walnut Pesto Recipe
Ingredients
1 lb. cheese-and-spinach- filled pasta (tortellini, ravioli, agnolotti)
4 oz. walnuts
1 tsp. crushed garlic
1/4 cup Romano or Parmesan cheese
1 cup heavy cream
1/2 cup sun-dried tomatoes, sliced thin
Directions
Cook in boiling water until al dente (firm to the bite).
Drain and set aside.
Meanwhile, prepare sauce.
Grind in a food processor until mixture is well blended.
Heat in saucepan.
Add above walnut mixture, combine, and cook for 1-2 minutes.
Add pasta and toss with sauce.
Drain and set aside.
Meanwhile, prepare sauce.
Grind in a food processor until mixture is well blended.
Heat in saucepan.
Add above walnut mixture, combine, and cook for 1-2 minutes.
Add pasta and toss with sauce.
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