RICOTTA & SPINACH TORTELLINI with beetroot pesto and almonds
15
Easy
RICOTTA & SPINACH TORTELLINI with beetroot pesto and almonds
15
Easy
RICOTTA & SPINACH TORTELLINI with beetroot pesto and almonds
INGREDIENTS
1 pack Rana Ricotta & Spinach Tortellini
3tbsp slivered almonds toasted for garnish
2small beets roasted, peeled and cubed
3tbsp pumpkin seeds
2tbsp cashews or walnuts
2garlic cloves peeled
3tbsp grated Pecorino cheese or Parmigiano Reggiano
5tbsp extra virgin olive oil
2tbsp 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.
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.