Spicy Ricotta and Spinach Tortellini

• 14 cup pine nuts
• 1 pinch salt
• 1 (8 ounce) package spinach and ricotta tortellini, Barilla
• 2 tablespoons butter
• 1 garlic clove, pressed
• 12 cup chicken broth
• 13 cup kalamata olive, pitted
• 34 teaspoon crushed red pepper flakes
• 2 tablespoons parmigiano, grated
• 1 tablespoon pecorino romano cheese, grated
• 1 tablespoon fresh parsley, chopped

1. BRING a large pot of water to a boil.
2. SAUTE pine nuts and salt in a small saucepan over medium-low heat 5 minutes or until lightly browned.
3. Set aside.
4. COOK Tortellini according to package directions.
5. MELT butter in a large skillet over medium heat.
6. Add garlic to skillet and saute 1 minute.
7. Add broth, olives, and pepper flakes, and cook 2 minutes or until thoroughly heated.
8. DRAIN Tortellini, and return to pot.
9. Stir in chicken broth mixture, cheeses, and parsley.
10. TRANSFER to a serving platter or bowl.
11. Sprinkle with pine nuts, and garnish with additional grated cheese, if desired.
12. Serve immediately.

nuts, salt, ricotta tortellini, butter, garlic, chicken broth, kalamata olive, red pepper, parmigiano, pecorino romano cheese, fresh parsley

Taken from www.food.com/recipe/spicy-ricotta-and-spinach-tortellini-232023 (may not work)