Tortellini With Spinach Pesto Dip
|Pine nuts/Chopped walnuts||1 1⁄2 Tablespoon|
|Garlic||1 Clove (5 gm), sliced|
|Lemon juice||1⁄2 Teaspoon|
|Spinach/1 package frozen chopped spinach, thawed and drained||1 Pound, trimmed and chopped|
|Olive oil||1 Teaspoon|
|Grated parmesan cheese||3 Tablespoon|
Place the pine nuts, garlic, lemon juice, spinach, and olive oil in an electric blender or food processor, and whirl for 1 minute.
Transfer to a small bowl and mix in the cheese; set aside.
Cook the tortellini according to package directions, omitting the salt.
Drain, rinse under cold running water, and drain again.