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Ricotta & Spinach Tortelloni with Walnut Pesto
PREP IN
5
MINUTES
COOK IN
3
MINUTES
SERVES
2
PEOPLE
Pesto is quick to make with a pestle and mortar, but feel free to use a food processor if you prefer. We’ve swapped traditional pine nuts with walnuts, for something a little different.
ingredients
10g
fresh basil leaves
1
small garlic clove,
roughly chopped
20g
walnuts
15g
parmesan, grated
+ extra to serve
3 tbsp
extra virgin olive oil
salt and pepper,
to taste
1 x BOX
DELI ITALIA 
RICOTTA & SPINACH
TORTELLONI
method
Get a pot on to boil.
Tear up basil and place in a pestle and mortar along with garlic and a pinch of coarse salt. Bash to a paste. Add walnuts and pound again until well crushed. Add parmesan cheese and continue bashing into a paste. Drizzle in oil and mix well. Taste and season with salt and pepper. Transfer to a serving dish.
Cook the tortelloni according to packet instructions.
Toss the hot pasta in with the pesto and top with fresh parmesan to serve.
PRODUCT INFORMATION
BACK
Ricotta & Spinach Tortelloni with
Walnut Pesto
PREP IN
5
MINUTES
COOK IN
3
MINUTES
SERVES
2
PEOPLE
Pesto is quick to make with a pestle and mortar, but feel free to use a food processor if you prefer. We’ve swapped traditional pine nuts with walnuts, for something a little different.
ingredients
10g
fresh basil leaves
1
small garlic clove,
roughly chopped
20g
walnuts
15g
parmesan, grated
+ extra to serve
3 tbsp
extra virgin olive oil
salt and pepper,
to taste
1 x box
DELI ITALIA 
RICOTTA & SPINACH
TORTELLONI
method
Get a pot on to boil.
Tear up basil and place in a pestle and mortar along with garlic and a pinch of coarse salt. Bash to a paste. Add walnuts and pound again until well crushed. Add parmesan cheese and continue bashing into a paste. Drizzle in oil and mix well. Taste and season with salt and pepper. Transfer to a serving dish.
Cook the tortelloni according to packet instructions.
Toss the hot pasta in with the pesto and top with fresh parmesan to serve.
PRODUCT INFORMATION
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NUTRITIONAL INFORMATION
Typical values (AS SOLD)
ENERGY
FAT
 of which saturates
CARBOHYDRATE
  of which Sugars
FIBRE
PROTEIN
Salt
per 100g
1266kJ/300kcal
5.8g
2.1g
53G
1.3g
1.2g
8.4g
1.2g
Ingredients: Pasta (Flour Mix (Cornflour, Cornstarch, Rice Flour, Potato Starch, PEA FLOUR, Vegetable Fibre), free-range Egg (26%), Sunflower Oil), Ricotta Cheese (25%)(Cow's Milk Whey, Cow's Milk, Cow's Milk Cream, Salt), Cornflour Preparation (Cornflour, Sunflower Oil), Potato Flake, Whey(Milk), Spinach (8%), Parmigiano Reggiano Cheese (7.5%)(contains Milk), Bamboo Fibre, Salt, Dextrose, Natural Flavouring, Milk Protein, Powdered Spinach (2%), Powdered Onion, Nutmeg.
Made using free-range eggs
Suitable for coeliacs • Vegetarian friendly
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