Cheese Tortellini With Spinach & Goat Cheese

• 12 ounces fresh cheese tortellini (cooked according to package directions)
• 1/2 cup pesto sauce
• 2 cups Baby Spinach, coarsely chopped
• 4 ounces crumbled goat cheese
• 1 large lemon, juice and zest of
• fresh ground black pepper

1. In a large pot, boil water for tortellini. Once the water comes to a boil, add salt if desired and cook pasta.
2. In the meantime, put the pesto, spinach, goat cheese, lemon zest & juice in a large serving bowl.
3. Drain the tortellini and add to the serving bowl.
4. Add about 1/4 cup of the cooking water and toss.
5. Goal is to melt the cheese and pesto, but not to make a watery sauce.
6. The sauce should really cling to the pasta, so be careful NOT to add TOO MUCH water.
7. Grind some pepper over the top.
8. Taste, adjust seasonings and serve.

fresh cheese tortellini, pesto sauce, goat cheese, lemon, fresh ground black pepper

Taken from www.food.com/recipe/cheese-tortellini-with-spinach-goat-cheese-229345 (may not work)