Spinach & Cashew Pesto with Cheese Tortelloni

BUITONI
10Ingredients
20Minutes
80Calories

Ingredients

US|METRIC
  • 1 package 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 teaspoons grated lemon peel (finely, about 1 medium lemon)
  • 1/4 teaspoon kosher salt
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons water
  • Buitoni Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)
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    Directions

    1. 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.
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    NutritionView More

    80Calories
    Sodium5% DV115mg
    Fat11% DV7g
    Protein4% DV2g
    Carbs1% DV3g
    Fiber3% DV<1g
    Calories80Calories from Fat60
    % DAILY VALUE
    Total Fat7g11%
    Saturated Fat1g5%
    Trans Fat
    Cholesterol
    Sodium115mg5%
    Potassium150mg4%
    Protein2g4%
    Calories from Fat60
    % DAILY VALUE
    Total Carbohydrate3g1%
    Dietary Fiber<1g3%
    Sugars0g0%
    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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