Tortellini with walnut pesto

Yield: 4 Servings

Measure Ingredient
1 pounds Cheese and spinach-filled pasta (tortellini, ravioli or agnolotti)
4 ounces Walnuts, toasted
1 teaspoon Crushed garlic
¼ cup Romano or parmesan cheese
1 cup Heavy cream
½ cup Sun-dried tomatoes, sliced thin

Cook pasta in boiling water until al dente. Drain and set aside.

Meanwhile, prepare sauce. Grind walnuts, garlic and cheese in food processor until mixture is well blended. Heat cream in saucepan. Add to walnut mixture, combine, and cook for 1½ minutes. Add pasta and toss with sauce. Serve. Garnish pasta with tomatoes.

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