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Spinach & Cashew Pesto with Cheese Tortelloni
BUITONI10Ingredients
20Minutes
80Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 pkg. Buitoni Refrigerated Spinach & Ricotta Tortelloni (20 oz.)
- 3 cups baby spinach (fresh)
- 1 cup fresh basil leaves
- 1/4 cup raw cashews
- 2 cloves garlic
- 2 tsp. grated lemon peel (finely, about 1 medium lemon)
- 1/4 tsp. kosher salt
- 2 Tbsp. extra virgin olive oil
- 2 Tbsp. water
- Buitoni Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)
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Directions
- PREPARE pasta according to package directions; drain, reserving 3/4 cup cooking water. PLACE spinach, basil, cashews, garlic, lemon peel and salt in food processor; cover. Process until combined. While processor is running, add oil and 2 tablespoons water and process until finely chopped. Stir in cheese. COMBINE pasta, 1/2 cup reserved water and spinach mixture in large bowl; toss gently to combine. Thin with additional reserved water if needed. Season with pepper. Top with additional cheese, if desired.
NutritionView More
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80Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories80Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium115mg5% |
| Potassium150mg4% |
| Protein2g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate3g1% |
| Dietary Fiber<1g3% |
| Sugars0g |
| Vitamin A35% |
| Vitamin C10% |
| Calcium4% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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