Saturday, June 13, 2009
This recipe from the Rachael Ray cookbook is one of those that went into the okay category for me. It wasn't bad, but it wasn't stupendous either. I'll probably make it again, since the kids liked it and it was a great way to sneak in a good dose of spinach without their knowledge, but I won't be making it every week. (Most families could easily halve this recipe and still have plenty).
1/2 cup chopped walnuts
2 pkgs. (18-oz. each) cheese filled tortellini (I found mine in the frozen aisle)
1 cup chicken broth
1 package (10-oz) baby spinach, reserve a few leaves for garnish
2 cloves garlic
2/3 cup grated Parmesan or Romano cheese
1/4 tsp. nutmeg
1/4 cup olive oil
Toast walnut pieces in a small pan or toaster oven until lightly browned. Remove to cool
Place a large pot of water on to boil for the pasta. Add salt and tortellini; cook tortellini according to package directions. Drain.
Meanwhile, heat chicken broth to a boil and remove from heat.
Working in batches with a food processor, grind spinach with walnuts, chicken broth, and garlic. Transfer to a large bowl. Stir in cheese, nutmeg, olive oil, salt, and pepper to taste. Toss hot, cooked tortellini with sauce, then turn pasta out onto a serving platter and garnish with a few baby spinach leaves. Makes 10 servings.