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Ingredients

• 4 ounces chopped walnuts
• 2 family size (18-ounce) packages, cheese or mushroom and cheese filled fresh tortellini (sold on dairy aisle of market)
• 1 cup chicken stock or broth
• 10 ounces (1 package) baby spinach, reserve a few leaves for garnish
• 2 cloves garlic
• 2/3 cup (a couple of handfuls) grated Parmigiano or Romano
• 1/4 teaspoon ground nutmeg or freshly grated
• 1/4 cup extra-virgin olive oil
• Salt and pepper
• Edible flowers, optional plate garnish, nice for parties

Description

Food Network Invites You To Try This Tortellini With Spinach Walnut Pesto Recipe From Rachael Ray.

Food Network