Title: Tortellini with Walnut Pesto
Categories: Pasta
Yield: 4 Servings
| 1 | lb | Cheese and spinach-filled pasta (tortellini, ravioli or agno |
| 4 | oz | Walnuts, toasted |
| 1 | ts | Crushed garlic |
| 1/4 | c | Romano or parmesan cheese |
| 1 | c | Heavy cream |
| 1/2 | c | Sun-dried tomatoes, sliced thin |
Cook pasta in boiling water until al dente. Drain and set aside. Meanwhile,
prepare sauce. Grind walnuts, garlic and cheese in food processor until
mixture is well blended. Heat cream in saucepan. Add to walnut mixture,
combine, and cook for 1 1/2 minutes. Add pasta and toss with sauce. Serve.
Garnish pasta with tomatoes. Submitted By JMCDONALD@NETRA.VOYAGEUR.CA
(JASON MCDONALD) On FRI, 3 NOV 1995
081702 GMT