Spinach & Ricotta Tortelloni with Pistachio Pesto

Spinach & Ricotta Tortelloni with Pistachio Pesto

Pesto is traditionally made with pine nuts, but you'll love this version made with pistachios.
nutritional facts

Ready in

18

mins

Preparation

10

mins

Serves

7

people

Directions:
PLACE pistachios in food processor; process until chopped. Add spinach, lemon and garlic; pulse a few times until combined. With processor running, gradually pour in oil until a smooth sauce forms. Add cheese; pulse a few times. Season with salt, if desired.

PREPARE pasta according to package directions, reserving ½ cup cooking water. Combine pasta, ¼ cup cooking water and pesto in large bowl; toss gently to coat. Thin with additional cooking water if desired. Add tomatoes, tossing gently to incorporate. Serve topped with additional pistachios.
https://www.buitoni.com/pasta-recipes/146169/spinach-ricotta-tortelloni-pistachio-pesto
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Spinach & Ricotta Tortelloni with Pistachio Pesto

Nutritional Information

Calories 380
Calories from Fat 190
Total Fat 21g 32%
Saturated Fat 4.5g 23 %
Cholesterol 35mg 11 %
Sodium 430mg 18 %
Carbohydrate 36g 12 %
Dietary Fiber 3g 12 %
Sugars 3g
Protein 12g
Vitamin A 20%
Vitamin C 15%
Calcium 15%
Iron 10%