Categories: Pasta

Ingredients

• SPINACH + WALNUT PESTO:
• 2 cups fresh baby spinach
• 1 cup basil
• 1/2 cup California Walnuts
• 2 cloves fresh garlic
• 1 tablespoon lemon juice
• 1/2 cup + 2 tablespoon olive oil
• salt, to taste
• TORTELLINI SALAD:
• 20 ounces cheese tortellini (see notes)
• 2 cups cherry tomatoes
• 8-10 ounces of mozzarella cheese (cubes or balls)
• parmesan cheese, basil for garnishing

Directions

1. PASTA SALAD:

2. Heat a large pot of water and cook the cheese tortellini to package directions. I like to prepare the pesto while the pasta is boiling to save a little time.
3. Toss the pasta with ½ the pesto, tomatoes, mozzarella, and a handful of parmesan cheese. Adjust with additional pesto to preference. I find I needed all of the pesto for the recipe. Sometimes I like to add in another couple tablespoons of olive oil to help things blend together better. Season with salt and pepper to taste. Top with chopped basil before serving!

4. PESTO:

5. Add all the ingredients for the pesto except the olive oil to a food processor. Pulse the food processor 5-10 times or until the ingredients breakdown. Stream in ½ cup of olive oil from the top while you continue to pulse. Stop the food processor and scrape down the sides. If the pesto is too thick, use the remaining 2 tablespoon of olive oil. I find I need it sometimes when I pack the cups of spinach full. Season the pesto with ¼ teaspoon of salt, and adjust to preference.

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