RICOTTA & SPINACH TORTELLINI with beetroot pesto and almonds

  • 15 min
  • Easy

RICOTTA & SPINACH TORTELLINI with beetroot pesto and almonds

  • 15 min
  • Easy
RICOTTA & SPINACH TORTELLINI with beetroot pesto and almonds

INGREDIENTS

  • 1 pack Rana Ricotta & Spinach Tortellini
  • 3 tbsp slivered almonds toasted for garnish
  • 2 small beets roasted, peeled and cubed
  • 3 tbsp pumpkin seeds
  • 2 tbsp cashews or walnuts
  • 2 garlic cloves peeled
  • 3 tbsp grated Pecorino cheese or Parmigiano Reggiano
  • 5 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice to taste
  • salt and pepper to taste

METHOD

Combine all pesto ingredients in a food processor and blend until smooth. Add salt and pepper to taste and transfer pesto to a bowl.

Toast almonds in a non-sticking frying pan for 2-3 minutes until lightly golden, then reserve.

In the meantime, cook the tortellini according to package instructions and drain, reserving a ladleful of the pasta cooking water. Add pasta to the pan and stir gently, adding some of the pasta water if you need to loosen the sauce.

Sprinkle with toasted almonds and serve.

INGREDIENTS

SERVINGS
- +
  • 1 pack Rana Ricotta & Spinach Tortellini
  • 3 tbsp slivered almonds toasted for garnish
  • 2 small beets roasted, peeled and cubed
  • 3 tbsp pumpkin seeds
  • 2 tbsp cashews or walnuts
  • 2 garlic cloves peeled
  • 3 tbsp grated Pecorino cheese or Parmigiano Reggiano
  • 5 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice to taste
  • - salt and pepper to taste

METHOD

Combine all pesto ingredients in a food processor and blend until smooth. Add salt and pepper to taste and transfer pesto to a bowl.

Toast almonds in a non-sticking frying pan for 2-3 minutes until lightly golden, then reserve.

In the meantime, cook the tortellini according to package instructions and drain, reserving a ladleful of the pasta cooking water. Add pasta to the pan and stir gently, adding some of the pasta water if you need to loosen the sauce.

Sprinkle with toasted almonds and serve.