Tortellini With Spinach Walnut Pesto Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 10 servings

2/3 cup (a couple of handfuls) grated Parmigiano or Romano

1 cup chicken stock or broth

Salt and pepper

Edible flowers, optional plate garnish, nice for parties

1/4 teaspoon ground nutmeg or freshly grated

4 ounces chopped walnuts

2 cloves garlic

2 family size (18-ounce) packages, cheese or mushroom and cheese filled fresh tortellini (sold on dairy aisle of market)

10 ounces (1 package) baby spinach, reserve a few leaves for garnish

1/4 cup extra-virgin olive oil

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