Tortellini with arugula pesto
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
Cook the rocket together with peeled, whole cloves of garlic in a little boiling water for about 2 - 3 minutes. Drain.
Place withered arugula, garlic, 60ml of olive oil, cheese and almonds or pine nuts into a food processor and chop them to desired consistency.
Season with pepper and mix in the remaining oil.
Cook tortellini according to manufacturer's instructions, drain.
Mix a few tablespoons of the pesto with cooked tortellini, sprinkle with soe Parmesan cheese and serve as a warm antipasto.
Easy suggestion: remaining pesto can be kept for a few days in a refrigerator, in a small, tightly closed glass jar.