Tortellini With Spinach Walnut Pesto

• 4 ounces walnuts, chopped
• 2 (18 ounce) packages tortellini
• 1 cup chicken broth
• 10 ounces Baby Spinach
• 2 garlic cloves
• 23 cup parmesan cheese, grated
• 14 teaspoon nutmeg, ground
• 14 cup olive oil
• salt and pepper

1. Toast walnut pieces in small pan or toaster oven until lightly browned.
2. Remove from heat and cool.
3. Place a large pot of water on to boil.
4. When it comes to roling boil, salt the water and cook tortellini according to package directions.
5. Heat chicken broth to boil and remove from heat.
6. Using a food processor or blender, working in batches, grind spinach leaves with nuts, chicken broth and garlic.
7. Transfer ground spinach nut past to a large bowl.
8. Stir in the cheese, nutmeg and olive oil then season with salt and pepper to taste.
9. Coat hot, cooked tortellini with sauce, tossing in the bowl you prepared sauce inches.

walnuts, tortellini, chicken broth, spinach, garlic, parmesan cheese, nutmeg, olive oil, salt

Taken from www.food.com/recipe/tortellini-with-spinach-walnut-pesto-264608 (may not work)