Tortellini with arugula pesto
By: Easy cook - Lak...
Published: Sunday, March 3, 2013 - 12:52am

Ingredients




150g arugula, trimmed and washed
120ml olive oil
4 cloves garlic
60g feta cheese, crushed
40g almonds (blanched) or pine nuts
¼ 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.

About

Creamy, mild and delicious.