Ricotta & Spinach Tortelloni with
Pesto is quick to make with a pestle and mortar, but feel free to use a food processor if you prefer. We’ve swapped traditional pine nuts with walnuts, for something a little different.
small garlic clove,
+ extra to serve
RICOTTA & SPINACH
Get a pot on to boil.
Tear up basil and place in a pestle and mortar along with garlic and a pinch of coarse salt. Bash to a paste. Add walnuts and pound again until well crushed. Add parmesan cheese and continue bashing into a paste. Drizzle in oil and mix well. Taste and season with salt and pepper. Transfer to a serving dish.
Cook the tortelloni according to packet instructions.
Toss the hot pasta in with the pesto and top with fresh parmesan to serve.
Typical values (AS SOLD)
of which saturates
of which Sugars
Ingredients: Pasta (Flour Mix (Cornflour, Cornstarch, Rice Flour, Potato Starch, PEA FLOUR, Vegetable Fibre), free-range Egg (26%), Sunflower Oil), Ricotta Cheese (25%)(Cow's Milk Whey, Cow's Milk, Cow's Milk Cream, Salt), Cornflour Preparation (Cornflour, Sunflower Oil), Potato Flake, Whey(Milk), Spinach (8%), Parmigiano Reggiano Cheese (7.5%)(contains Milk), Bamboo Fibre, Salt, Dextrose, Natural Flavouring, Milk Protein, Powdered Spinach (2%), Powdered Onion, Nutmeg.