Tortellini with Walnut Pesto
|Sun dried tomatoes||1⁄2 Cup (8 tbs), sliced|
|Cheese spinach tortellini/Ravioli||1 Pound (Fresh / Frozen)|
|Walnut||1 Cup (16 tbs), chopped|
|Walnut||1 Cup (16 tbs), coarsely chopped|
|Romano cheese/Parmesan||1⁄4 Cup (4 tbs), grated|
|Garlic||1 Teaspoon, minced|
|35% whipping cream||1 Cup (16 tbs)|
|Sun dried tomatoes in oil||1⁄2 Cup (8 tbs), drained and thinly sliced|
1) Cook the tortellini al dente as per packet instructions. Drain and keep aside.
2) In a blender, pulse together cheese, and garlic till finely chopped.
3) In a saucepan, add cream and heat over medium flame. Add in the walnut-cheese mixture and cook for 2 minutes.
To serve, toss the tortellini with the sauce.