Spinach & Cashew Pesto With Cheese Tortelloni
- 1 package Buitoni Refrigerated Spinach & Ricotta Tortelloni 20 oz.
- 3 cups baby spinach fresh
- 1 cup fresh basil leaves
- 1/4 cup raw cashews
- 2 cloves garlic
- 2 teaspoons grated lemon peel finely, about 1 medium lemon
- 1/4 teaspoon kosher salt
- 2 tablespoons extra virgin olive oil
- 2 tablespoons water
- Buitoni Refrigerated Freshly Shredded Parmesan Cheese 5 oz.
- PREPARE pasta according to package directions; drain, reserving 3/4 cup cooking water. PLACE spinach, basil, cashews, garlic, lemon peel and salt in food processor; cover. Process until combined. While processor is running, add oil and 2 tablespoons water and process until finely chopped. Stir in cheese. COMBINE pasta, 1/2 cup reserved water and spinach mixture in large bowl; toss gently to combine. Thin with additional reserved water if needed. Season with pepper. Top with additional cheese, if desired.
ricotta tortelloni, baby spinach fresh, fresh basil, cashews, garlic, lemon, kosher salt, extra virgin olive oil, water, buitoni
Taken from www.yummly.com/recipe/Spinach-_-Cashew-Pesto-with-Cheese-Tortelloni-1921415 (may not work)