Tortellini with arugula pesto
Ingredients
150g arugula, trimmed and washed
120ml olive oil
4 cloves garlic
60g feta cheese, crushed
40g almonds (blanched) or pine nuts
ΒΌ tsp pepper
250g tortellini with cheese and spinach
Parmesan cheese for sprinkling
Preparation
1
Cook the rocket together with peeled, whole cloves of garlic in a little boiling water for about 2 - 3 minutes. Drain.
2
Place withered arugula, garlic, 60ml of olive oil, cheese and almonds or pine nuts into a food processor and chop them to desired consistency.
3
Season with pepper and mix in the remaining oil.
4
Cook tortellini according to manufacturer's instructions, drain.
5
Mix a few tablespoons of the pesto with cooked tortellini, sprinkle with soe Parmesan cheese and serve as a warm antipasto.
6
Easy suggestion: remaining pesto can be kept for a few days in a refrigerator, in a small, tightly closed glass jar.
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About
Creamy, mild and delicious.
Yield:
2 servings
Added:
Sunday, March 3, 2013 - 12:52am
