Tortellini With Walnut Pesto
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Pasta | 4 | Servings | |
INGREDIENTS
| 1 | lb | Cheese and spinach-filled |
| pasta tortellini | ||
| ravioli or agnolotti | ||
| 4 | oz | Walnuts, toasted |
| 1 | t | Crushed garlic |
| 1/4 | c | Romano or parmesan cheese |
| 1 | c | Heavy cream |
| 1/2 | c | Sun-dried tomatoes, sliced |
| thin |
INSTRUCTIONS
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 1 1/2 minutes. Add pasta and toss with sauce. Serve. Garnish pasta with tomatoes. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 757
Calories From Fat: 416
Total Fat: 48g
Cholesterol: 168.5mg
Sodium: 657.6mg
Potassium: 403.8mg
Carbohydrates: 60.3g
Fiber: 5.6g
Sugar: 3.3g
Protein: 25.4g